Some time back I was delighted to be approached by the Ile De France Cheese company with an offer to try one of their goat cheeses and potentially participate in a recipe contest. Now, I would never consider writing a paid review (and I was not paid to write this!!!), but I always love trying new gourmet ingredients so I thought why not? After all, I love goat cheese, especially if it is local like Harley goat cheese from Half Moon Bay. The cheese arrived as promised, and I was eager to try it. But somehow, I found opening that lovely package of goat cheese a little intimidating with all the possibilities it represented. I’ve done experiments with goat cheese from Apple Onion Feta Socca Pizza to tasty Goat Cheese Quesadillas. But this time, I didn’t know quite what to do, and so I hoarded it in my refrigerator for weeks on end. Good thing goat cheese has a nice long shelf life! When I finally started cooking with it, I surprised myself by making a hearty and homey American one-dish meal. Just a portion of my precious stash of Ile De France goat cheese added glamor and richness to the dish, and the recipe ended up being exactly what I wanted on this cool Fall evening. It also went over very well with my sleepy DH, so I consider the whole experiment a success.
*Ile De France Goat Cheese is 100% gluten-free. In fact, on my request my contact researched the status of all their cheeses and proclaimed them gluten-free (yay!). Just so you know, though, they do contain non-vegetarian rennet (something I didn’t know before the cheese arrived).
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Vegetarian Goat Cheese Vegetable Pot Pie Recipe
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Ingredients
1 tbsp. olive oil
1 large onion, chopped 1 garlic clove, minced 2 potatoes, cleaned chopped Trader Joe’s pasta seasoning (or other favorite spice blend) 1 carrot, peeled and chopped 1/2 GF bouillon cube and enough water to cover ingredients broccoli florets from 1/2 of a medium stalk of broccoli, trimmed into bite sized pieces 1 tbsp. butter 1 tbsp. white rice flour (or other flour of your choice) 1 cup lowfat milk 3 oz. soft, spreadable goat cheese salt freshly grated pepper smoked paprika GF biscuit type crust*:
Directions
Preheat oven to 375 F and prepare casserole dish by spraying with nonstick cooking spray.
Heat olive oil in a dutch oven and add your chopped onion. Let it cook until partly translucent and add your minced garlic clove. Combine ingredients. As garlic starts to release its fragrance add your chopped potatoes and stir. Season with your Trader Joe’s or other spice blend. Let the potatoes brown a little, turning occasionally. Cook for 5 minutes or so, and then add your chopped carrot. Heat some water and then add your bouillon cube, mashed to the center of the pot, pouring enough hot water over it to barely cover your vegetables. Let them simmer until the potato is cooked through and the liquid has mostly reduced. Add your small broccoli florets and cook for another minute. Then make a well in the center of the pot and melt butter in it. Add your rice flour to the well and let it thicken. Slowly add milk, stirring gently. As milk sauce thickens, add your goat cheese and stir to combine. Season with salt and pepper. Pour into prepared casserole dish and sprinkle with smoked paprika. Prepare your biscuit topping by mixing ingredients thoroughly in a medium bowl, kneading if necessary. If using Chebe mix, shape biscuits into little balls. Then take each ball of dough and flatten into a disc, placing on top of the filling so that you have rows of mini biscuits covering the filling. You can also use your favorite biscuit mix (such as Pamela’s biscuit mix*) and simply drop the dough onto the filling. Bake for 35-35 minutes, or until biscuit topping is baked to your satisfaction. Enjoy this homey, tasty one dish meal!
Notes
*You can use your favorite biscuit recipe in place of the Chebe mix. For gluten-free options, try
Pamela’s lowfat biscuit mix topping found here: or a Mashed Potato Shepard’s pie type topping For those not following a gluten-free diet, try your favorite prepared biscuit mix as a topping. |
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