Winter Vegetable Pot Pie – A Comforting and Hearty Meatless Dish
Winter Vegetable Pot Pie is a hearty and warm dish that is packed with seasonal veggies and topped with a flaky golden crust. This vegetarian meal is ideal to serve for a winter-time dinner that will please vegetarians as well as meat-lovers as well.
Ingredients
- 2 Tablespoons Olive Oil
- 1 onion cut into pieces
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 parsnip, diced
- 1 sweet potato peeled and diced
- 1 cup of mushrooms, cut into slices
- 1 Cup frozen peas
- 2 teaspoons flour that is all-purpose
- 2 cups vegetable broth
- 1/2 cup cream or milk
- 1 tablespoon dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper as desired
- 1 sheet of puff pastry, frozen
- 1 egg, beat (for wash with egg)
Execution
The oven should be heated to 400 degrees F (200degC).
In a large pan cook the olive oil on moderate temperature. Add the garlic and onion and cook until the onion is soft.
Add the parsnips, carrots sweet potato, parsnips and mushrooms. Cook until the veggies are soft, approximately 10 minutes.
Mix in the flour and cook for an additional minute. Slowly add in the soup broth and continue mixing continuously until the mixture becomes thicker. Add the cream or milk and rosemary, thyme, pepper, salt and.
Incorporate the frozen peas, and cook for another few minutes, until the food is cooked to the point of.
Transfer the vegetable mixture into an oven-proof dish. Make a puff pastry and lay it on top of the filling. Cut and crimp the edges to close. Cut a few slits at the top of the tin to let steam escape.
Sprinkle the puff pastry with egg whites and bake for 25-30 mins until the crust has turned golden brown.
Cool down slightly prior to serving.
Additional tips
About: Winter Vegetable Pot Pie
- You can make the ingredients using any winter vegetable you have in your fridge like turnips or butternut squash.
- This delicious pot pie can be made in advance and then heated for a simple meal for a weeknight.
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