This is the fourth and final installment of my Meatless Mondays Series. The Meatless Mondays movement began to help save the environment, but it also can save you money on your weekly groceries just by cutting meat out once a week. It can also save you calories and help your family eat more nutritiously. You can see part 1, part 2, and part 3 of the series by clicking those links, and with all four of them you have enough recipes to get you started with one month of meatless Mondays.
I promise you will enjoy everyone of these recipes, and you will not miss meat in your diet for just one day a week. My family actually enjoys it so much, we practice meatless meals 2-4 times a week! We are starting to get creative with the grill, too, now that it is summer!
Swiss Lemon Vegetable Pot Pie 
Ingredients:
- Filo dough, defrosted
- 1/2 small yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 1 small potato, finely chopped
- 1 cup fresh green beans, snapped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup vegetable broth
- 1 cup whole milk
- 2 TBSP. corn starch
- 1 cup Swiss cheese, shredded
- 2 TBSP. butter, divided
- Juice and zest of one lemon
- 2 tsp fresh dill
- 1/4 tsp salt and pepper
Instructions:
Heat oven to 400F degrees. Melt butter on medium-high, add onions and carrots and cook until just soft. Add potatoes and green beans, salt and pepper and cook about 6 minutes. Add corn starch, coat vegetables evenly, and continue to cook about 6 minutes. Lower heat to medium low. Add broth and milk, stir constantly so the milk will not scorch. Cook until sauce is thickened, about 5 minutes. Remove from heat, add corn, peas, lemon juice, zest, and fresh dill and mix well. In a square baker or casserole dish, add filling. Top with Swiss cheese. Roll out filo dough and cut to fit over top. Place over top of filling. Brush butter over top of dough, place on baking sheet and bake for about 30 minutes, or until crust is golden brown and filling is bubbling. Let stand for 5-10 minutes before serving.
