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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  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
  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.
  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/