Vegetable Pot Pie

An easy way to use up that lone carrot at the bottom of the fridge or the spare broccoli lying around, this vegetarian pot pie is a quick and delicious lunch!
Vegetable Pot Pie

Serves 2 people
Prep time: 5 minutes
Cook time: 25 minutes

Ingredients
  • 250 g mixed vegetables (use your leftovers! For this recipe, we’re using carrots, cauliflower and broccoli), diced
  • 1 potato, peeled, boiled and chopped into large chunks
  • 50 g frozen peas
  • 4 shallots, minced
  • 5 cloves garlic, minced
  • 1 pkt instant puff pastry
  • 2 cups cream
  • 1 egg, lightly beaten
  • 1 Tbsp vegetable oil
  • Salt, to taste
  • Pepper, to taste
Chef's Tips
  • You can choose to use leftover meat as well, just be sure to shred them first
  • Vegetables you can use include carrot, spinach, cabbage, celery, tomato, broccoli, cauliflower and even lotus root
Method

Fry vegetables

Preheat oven to 180°C.

Fry vegetables

In a pan on medium heat, add 1 Tbsp vegetable oil and sweat shallots and garlic. After 1 minute, add potatoes, along with mixed vegetables.


Simmer ingredients

Simmer ingredients

Add in cream and bring heat down to low. Simmer for 10 minutes and season to taste with salt and pepper.

Stir in green peas and mix well. Transfer to a baking dish or ramekin.


Cover and bake pot pie

Cover and bake pot pie

On a flat surface, roll out puff pastry with a rolling pin and cut to size – the diameter of your baking dish or ramekin with an additional 1 inch allowance on all sides.

Cover and bake pot pie

Cover your dish with the pastry and brush liberally with egg.

Bake in the oven at 180°C for 15-20 minutes, or until golden brown and serve hot.

Bake in the oven at 180°C for 15-20 minutes, or until golden brown and serve hot.

Chef's Tip
  • Egg wash gives the pastry a beautiful golden brown sheen