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!
Let's start cooking!
Step 1 - Fry vegetables
- Preheat oven to 180°C.
- In a pan on medium heat, add 1 Tbsp vegetable oil and sweet shallots and garlic. After 1 minute, add potatoes, along with mixed vegetables.
For vegetables, you can use carrot, spinach, cabbage, celery, tomato, broccoli, cauliflower and even lotus root.
Step 2 - Simmer mixture
- 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.
Step 3 - 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 your dish with the pastry and brush liberally with egg.Egg wash gives the pastry a beautiful golden brown sheen.
Bake in the oven at 180°C for 10-15 minutes, or until golden brown.If you want to add meat to your pie, you can add meat to this recipe!
Plate and serve!
Remove from oven and serve hot.