VEGETARIAN POT PIE

Vegetarian Pot Pie image

I have always loved pot pied; my mom seemed to make them on a weekly basis, especially in the winter. This version, which is actually not technically a pie, is a perfect go-to meal that's ready in about half the time as conventional recipes. And if you like you can add your favorite meat to it. I bake the pastry by itself to achieve a super-crispy top you can lay over a bowl of creamy filling. You can even bake the pastry toppers a day ahead of time and pop them in an airtight container until you're ready to use them.

Provided by Stuart O'Keeffe

Time 1h20m

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 sheets frozen puff pastry
1 tablespoon all-purpose flour, plus more for dusting
1 medium or large egg
4 tablespoons (1/2 stick) unsalted butter
1 medium yellow onion, diced
3 celery stalks, diced
2 medium carrots, peeled and diced
3 cloves garlic, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces button mushrooms, sliced
2 teaspoons fresh tarragon leaves, roughly chopped
1 teaspoon fresh thyme leaves, roughly chopped
1 pound sweet potatoes, peeled and diced
2 cups vegetable broth
3/4 cup heavy cream
1 1/2 cups frozen peas

Steps:

Remove the puff pastry sheets from the freezer and let them thaw for 30 to 40 minutes.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place one puff pastry sheet on a work surface dusted with flour and use a rolling pin to flatten out any creases. Whisk the egg with a splash of water. Cut the pastry into 4 to 6 square pieces, place on the prepared baking sheet and brush with egg wash. Bake until golden brown and puffed, about 10 minutes. Repeat with the second sheet.
Meanwhile, in a large pot or Dutch oven over a medium-high heat, melt the butter and add the onion, celery, carrots, garlic, salt and pepper and cook for 8 to 10 minutes, stirring occasionally, to soften everything.
Stir in the mushrooms, tarragon and thyme and cook until the mushrooms are almost halved in size, 5 to 6 minutes. Add the sweet potatoes and the 1 tablespoon flour and stir to combine. Stir in the broth and let simmer until the potatoes are tender, 8 to 10 minutes. Stir in the cream and peas and cook until the mixture is nicely thickened. Remove from the heat.
For each serving, scoop 8 to 10 ounces of the creamy pot pie mixture into a large bowl or onto a plate and top with one of the baked puff pastry pieces.

*** Explore more Vegetarian Pot Pie Recipes »

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