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Veggie-Pot-Pie

Veggie Pot Pie

A great recipe for Meat Free Monday, this pot pie combines a crispy puff pastry crust with some of your favourite vegetables. It’s also a great one to use up leftover vegetables from your Sunday roast, and you can even add chicken or chunks of ham if you’re feeling carnivorous!

Serves: 6-8
Prep Time: 30 minutes
Cook Time: 25 minutes

Ingredients

  • 4 large potatoes, skins left on, chopped
  • Salt and black pepper
  • Large knob of butter
  • 1 leek, washed, trimmed and sliced
  • 1 large onion, chopped
  • 100g plain flour, plus extra for dusting
  • 850ml vegetable stock
  • 1 tbsp fresh thyme leaves
  • 120g button mushrooms, thinly sliced
  • 4 tbsp fresh parsley, finely chopped
  • 5 medium carrots, peeled and chopped
  • 200g frozen peas
  • 60ml whole milk
  • 1 x 320g sheet of puff pastry
  • 1 egg, beaten with 1 tbsp water

Instructions

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the potatoes into a large saucepan and cover with cold water. Add one teaspoon of salt, then place over a high heat and bring to a boil. Cook for 7-8 minutes, then drain and set aside.
2. Meanwhile, melt the butter in a large casserole dish over a medium heat and add the leek and onion. Season with salt and pepper and cook for 7-8 minutes until soft. Stir in the flour until well combined and cook, stirring, for 3-4 minutes.
3. Stir in the vegetable stock and add the thyme, mushrooms, parsley, carrots, peas and cooked potatoes. Stir to combine, then season again with salt and pepper. Slowly pour in the milk and stir again to combine. Cover and allow to simmer for about 20 minutes.
4. Transfer the mixture to a 23 x 33cm baking dish. Cover with the puff pastry, trimming away any excess. Press down the edges with the back of a fork and poke a few holes in the top to allow steam to escape.
5. Brush with the egg wash and place the dish on a large baking tray. Bake for 25 minutes or until golden brown. Allow to cool for five minutes, then dig in to serve.

Per Serving: 477kcals, 18.2g fat (5.2g saturated), 68.9g carbs, 7.7g sugars, 11.1g protein, 8.7g fibre, 0.545g sodium.

See More Recipes 

This gorgeous recipe is courtesy of our sister website  easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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