Veggie Upside-Down Pie Recipe

Name: Veggie Upside-Down Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups sifted flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup butter; 1 egg; 1 cup milk; 4 cups cooked mixed vegetables (California blend is real good); 1/2 cup water (from the cooked vegetables); 2 tablespoons butter; 1 tablespoon catsup

Servings: persons

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 egg
1 cup milk
4 cups cooked mixed vegetables (California blend is real good)
1/2 cup water (from the cooked vegetables)
2 tablespoons butter
1 tablespoon catsup

1
Sift together flour, baking powder and salt.
2
Cut in the shortening.
3
Beat egg; add milk and then stir this into the dry ingredients.
4
In an appropriate size pan, combine vegetables, juice, butter and catsup.
5
Heat this till hot through.
6
Pour vegetable mixture into a buttered casserole.
7
Spread dough over top.
8
Bake at 425u00b0 for about 25 to 30 minutes or till dough is browned.
9
To serve, turn out on serving plate with vegetables on top.
10
Serve with tomato or mushroom sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups sifted flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup butter, and more.

Yes, Veggie Upside-Down Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Veggie Upside-Down Pie

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