Vegetable pot pie

This creamy vegetarian pot pie is the greatest dinner recipe. Filled with fresh greens, creamy cheese sauce and topped with puff pastry.

Pot pie is a comfort food classic. There’s just anything about creamy filling topped with golden, flaky pastry. Even however chicken pot pie is a go-to for most, this vegetarian edition has speedily turn into our family favorite. It’s produced with vegetables most homes have regularly and requires minimum prep. We enjoy it as a warming household dinner but it helps make an outstanding side dish when feeding a crowd also.

How to make vegetarian pot pie

Saute onion, leeks and carrots in a tablespoon of olive oil until finally soft and starting to caramelize. Add broccoli florets and frozen peas. Include a splash of water and cover with a lid. Let to cook until finally the broccoli is just cooked (pierce the stem with a sharp knife to see if it’s soft). Season with salt and pepper and set aside.

To make the cheese sauce, melt butter in a saucepan then whisk in flour to make a roux. Pour in milk or chicken stock and whisk until finally smooth. Reduce the heat and permit to cook until the sauce is thick and smooth. Season with salt, pepper, nutmeg, cayenne pepper and paprika. Remove from the heat then stir in the grated cheddar cheese. Pour the sauce over the cooked vegetables and mix. Transfer the filling to a baking dish. Cover with a sheet of thawed puff pastry. Crimp the edges, make a few cuts into the surface of the pastry to act as vents then brush with beaten egg. Place in a preheated oven and allow to bake for 20-30 minutes until finally the pastry is golden brown and puffed. Get rid of from the oven, let to rest for 5-10 minutes just before serving.

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