I saw this recipe on the skinnyms.com website and made it almost exactly according to the original recipe. The only difference was that I found prepared cubes of sweet potato and butternut squash at my local supermarket, which made the recipe even simpler to make. The dish didn’t look particularly attractive – I probably wouldn’t serve it to company – but it tasted amazing! I served it over brown rice, which increases the calorie count, but it’s still a fantastically healthy and low cal dish, with tons of flavour. Definitely a new winter favourite of mine.

Veggie Pot Pie Stew
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Ingredients
  1. 1 small onion
  2. 2 stalks celery, diced
  3. 1 large sweet potato, chopped into 1/2" cubes
  4. 3 carrots, sliced
  5. 1 small Chayote Squash, chopped into 1/2" cubes (Or, vegetable of choice)
  6. 1 cup fresh or frozen green beans
  7. 1/2 teaspoon black pepper
  8. Kosher or sea salt to taste
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  11. 1 1/2 cups vegetable broth, low-sodium
  12. 2 cups low-fat milk (I used 1%) Note: Skim does not work for this recipe
  13. 2 tablespoons cornstarch + 2 tablespoons water, optional
Instructions
  1. Add all ingredients, except milk, cornstarch & water, to the slow cooker, cover and cook on low 8-9 hours, or until carrots are tender. The last 30 minutes of cooking time, combine cornstarch and water, add to slow cooker, stir. Add milk, stir, cover and continue cooking until thickened.
Notes
  1. I used pre-prepared cubed sweet potato and butternut squash I found at Sainsbury's, and I used double the amount of frozen green beans. I also served this over brown rice.
Adapted from SkinnyMs.com
Adapted from SkinnyMs.com
The Pescetonian http://pescetonian.co.uk/