Amy's veggie pot pie is already full of vegetables and gravy, so tonight you'll warm it gently and serve it with buttered cheese toasts to catch the sauce and add crunch. This is supper for a tired evening when the oven does the work.

Serves 2. 30 minutes, 10 at the stove.

About 470 calories a serving, 26 g protein, 31 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 350°F [175°C]. While it preheats, grate 2 oz of sharp cheddar cheese and set it aside.
2. Butter 4 slices of crusty bread lightly on one side and lay them buttered side up on a small baking sheet. Sprinkle the grated cheese evenly over each slice and set the sheet aside until the oven is ready.
3. Place the pot pie directly on the oven rack with a baking sheet on the rack below to catch any drips. Bake until the filling is hot throughout, about 20 to 22 minutes; check by gently pressing the crust at the center.21 min
4. When the pie has been baking for about 8 minutes, slide the cheese toasts into the oven on the top rack. Bake until the cheese is melted and the bread is golden at the edges, about 12 to 14 minutes.
5. Remove both from the oven and let the pie cool for 2 minutes before serving. Divide the pot pie between two bowls and set two cheese toasts alongside each bowl.

Note Swap crusty bread for any sturdy bread you have, or serve the pie with plain butter crackers instead. Leftover pie keeps in an airtight container in the fridge for two days; reheat gently on the stovetop over low heat with a splash of water to restore the gravy. Pair with a simple green salad dressed with lemon and oil, or a small glass of cider.