Veggie Potpie Stew


1 teaspoon safflower oil

1 small onion, diced

10 ounces cremini mushrooms, sliced

3 cloves garlic, minced

1 1/2 teaspoons dried sage

1/2 teaspoon salt

black pepper

1/2 cup yellow split peas

4 cups vegetable broth

1 1/2 pounds russet potatoes, peeled and cut into chunks

1/2 pound carrots, peeled and cut into chunks

2 heaping tablespoons thyme

1 cup water

1/4 cup all purpose flour

3/4 cup frozen peas


Preheat a 4 quart pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Add the mushrooms, garlic, sage, salt, and pepper. Saute for 3 more minutes, until the mushrooms have released their moisture. 

Add the split peas and broth, cover the pot, and bring to a boil. Let boil for about 5 minutes, then add the potatoes and carrots. Lower the heat and simmer 25-30 minutes, or until the split peas are tender and the potatoes and carrots are cooked. Stir occasionally.

In a measuring cup, mix the flour and water to dissolve into a slurry. Add the thyme, slurry, and frozen peas to the pan.

Cook uncovered for about 10 more minutes, stirring often. The stew should thicken. Taste for additional salt.