VEGETARIAN POT PIE
I have always loved pot pied; my mom seemed to make them on a weekly basis, especially in the winter. This version, which is actually not technically a pie, is a perfect go-to meal that's ready in about half the time as conventional recipes. And if you like you can add your favorite meat to it. I bake the pastry by itself to achieve a super-crispy top you can lay over a bowl of creamy filling. You can even bake the pastry toppers a day ahead of time and pop them in an airtight container until you're ready to use them.
Provided by Stuart O'Keeffe
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Remove the puff pastry sheets from the freezer and let them thaw for 30 to 40 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place one puff pastry sheet on a work surface dusted with flour and use a rolling pin to flatten out any creases. Whisk the egg with a splash of water. Cut the pastry into 4 to 6 square pieces, place on the prepared baking sheet and brush with egg wash. Bake until golden brown and puffed, about 10 minutes. Repeat with the second sheet.
- Meanwhile, in a large pot or Dutch oven over a medium-high heat, melt the butter and add the onion, celery, carrots, garlic, salt and pepper and cook for 8 to 10 minutes, stirring occasionally, to soften everything.
- Stir in the mushrooms, tarragon and thyme and cook until the mushrooms are almost halved in size, 5 to 6 minutes. Add the sweet potatoes and the 1 tablespoon flour and stir to combine. Stir in the broth and let simmer until the potatoes are tender, 8 to 10 minutes. Stir in the cream and peas and cook until the mixture is nicely thickened. Remove from the heat.
- For each serving, scoop 8 to 10 ounces of the creamy pot pie mixture into a large bowl or onto a plate and top with one of the baked puff pastry pieces.
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Precious Kayombo
[email protected]I've made this recipe several times, and it's always a success. It's a great way to use up leftover vegetables.
LANJU Mia
[email protected]This pot pie is so comforting and delicious. It's perfect for a cold winter night.
mustafe mohamed
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Derrick Xavi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
TOMMY MCALLISTER ABERDEEN SCOTLAND LYRICAL MIRICAL
[email protected]I'm not a vegetarian, but I really enjoyed this pot pie. The vegetables were tender and flavorful, and the pie was very filling.
Sarah Heckber
[email protected]This is the best vegetarian pot pie I've ever had! The filling is creamy and flavorful, and the crust is flaky and golden brown.
marla sanchez
[email protected]I've made this recipe several times, and it's always a success. It's a great way to use up leftover vegetables.
amr Ggs
[email protected]This pot pie is so comforting and delicious. It's perfect for a cold winter night.
SBB_ Sakib__1
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
John Gratton
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Asan Karungi
[email protected]I'm not a vegetarian, but I really enjoyed this pot pie. The vegetables were tender and flavorful, and the pie was very filling.
x357 millionaire
[email protected]I made this for a potluck, and it was a big hit! Everyone loved the creamy filling and the flaky crust.
CORA ETHERINGTON
[email protected]This was my first time making a pot pie, and it turned out great! The instructions were easy to follow, and the pie baked up perfectly.
Mohammed Umer
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover vegetables.
Md Mustufa
[email protected]This vegetarian pot pie was a hit with my family! The filling was flavorful and creamy, and the crust was flaky and golden brown. I'll definitely be making this again.