Vegetable Pot Pie

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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!

Fried potato, garlic with fresh mixed vegetables on hot pan

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.
Creamy vegetable mixture with green peas on pan.jpg

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.
Pastry brushed with egg yolk atop vegetable mixture in bowl

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!

vegetable pot pie delicious

Remove from oven and serve hot.

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