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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Deborah Cudjoe
[email protected]I can't wait to try this recipe!
Christian Simba
[email protected]This is a great recipe for a potluck or party.
Ephraim Lucky
[email protected]I made this pot pie for a group of friends and everyone loved it.
K H PRANTO
[email protected]This recipe is a keeper! I will definitely be making this again and again.
Junaid jutt Jutt
[email protected]I've made this pot pie several times and it's always a crowd-pleaser.
Bikash Maharjan
[email protected]This pot pie is a great way to get your kids to eat their vegetables.
Zainab Hamadi
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my own taste.
Amanda Farmer
[email protected]This pot pie is perfect for a cold winter night.
Abdul Barek
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and hearty vegetarian meal.
Anthony Allsopp
[email protected]This is the best vegetarian pot pie I've ever had!
Glosheilk raza
[email protected]I'm not a vegetarian, but this pot pie was so good I didn't even miss the meat.
Charles Baggett
[email protected]This pot pie is a must-try for vegetarians and meat-eaters alike.
ABIFARIN GAZALI
[email protected]I love this recipe! It's so easy to make and the results are always amazing.
Matama Ibra
[email protected]This was my first time making a pot pie and it turned out great! The instructions were easy to follow and the dish was delicious.
Dani Sami
[email protected]I made this pot pie for a potluck and it was a huge success! Everyone loved it, even the meat-eaters.
Kalawati Sapkota
[email protected]This vegetarian pot pie was a hit with my family! The filling was hearty and flavorful, and the crust was flaky and golden brown. I will definitely be making this again.