We are almost three months into the new year and I am happy to say that we are still making a new recipe every week! We are all enjoying it and it’s fun to see if it will stay in rotation or it’s totally a one time meal. This week we made Vegetarian Pot Pie and at first I thought it would be lacking the meat flavor, however with the variety of vegetables in here, you’ll never know it’s missing. The flaky crust is perfect and this a true comforting meal on those chilly days!
Ingredients
- 1 Tbsp. unsalted butter
- 2 heads fennel, chopped
- ½ yellow onion, chopped
- 2 carrots, chopped
- 12 oz. button mushrooms, sliced
- 1 russet potato, peeled and diced
- ¼ cup flour
- 1 cup low-sodium mushroom broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- ¼ cup thinly sliced fresh chives
- ¼ cup parsley
- 1 Tbsp. white vinegar
- 1 egg yolk
- 2 tsp. water
- 1 sheet store-bought puff pastry
Instructions
- Heat oven to 400ºF.
- Melt butter over medium heat in a large, heavy-bottomed pan. When it foams, add fennel, onions, and carrots. Cook until just soft (2 minutes).
- Stir in mushrooms and potato. Cook until mushrooms have let off water and have shrunk (6 minutes).
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone (1-2 minutes).
- Stir in broth and milk until mixture is smooth. Bring to a simmer over medium heat, stirring constantly, and cook until slightly thickened (5 minutes).
- Remove from heat. Stir in peas, herbs, and vinegar.
- Pour filling into a deep-dish pie pan.
- Whisk egg together with water. Set aside.
- Place dough over filling, tuck into the edges of the dish, and remove excess.
- Brush dough with egg wash and cut slits in the top to vent.
- Place on a baking sheet and bake until crust is golden brown and mixture is bubbling (25-30 minutes).
- Let sit to allow sauce to thicken before serving (10-15 minutes).
Recipe and photo from Guiding Stars
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