Herb Crusted Vegetable Stew

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 (1 quart) jar stew vegetables
• 2 tablespoons cornstarch
• 3 tablespoons water
• 3/4 cup flour
• 1 tablespoon minced mixed herbs, parsley,basil and thyme
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter or 1/4 cup margarine
• 2 tablespoons heavy cream or 2 tablespoons milk

Recipe

• 1 to make stew: drain liquid from vegetables, reserving 1 1/2 cups.
• 2 combine cornstarch and water, stirring to dissolve cornstarch.
• 3 add reserved liquid.
• 4 cook until mixture thickens.
• 5 stir in drained vegetables; set aside.
• 6 to make crust: combine flour, herbs, baking powder and salt in a medium bowl.
• 7 with a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
• 8 stir in cream just until blended.
• 9 form dough into a ball.
• 10 on a llightly floured surface, roll dough 1/4-inch thick.
• 11 cut dough into two 6-inch circles; cut vents in center of each dough round to allow steam to escape.
• 12 divide vegetable mixture between two 6-inch individual casserole dishes.
• 13 top each with crust.
• 14 place casserole dishes on a baking sheet.
• 15 bake at 350* for 30 to 35 minutes or until crust is golden brown.
• 16 cool 10 minutes on a wire rack.
• 17 serve warm.