Life at Cloverhill

Recipe

Vegetable Pot Pie

In these long cold winter months its not always easy to find new and exciting ways to incorporate vegetables into our meals, so when I came across a photo of a Vegetable Pot Pie in Allergic Living, I just had to experiment with this.

Not only is this recipe incredibly delicious, it is also very good for. Its loaded with veggies and contains none of the butter or cream that typically makes pot pies a rich indulgence.

Vegetable Pot Pie
 
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Author:
Recipe type: Main Dishes, Vegetarian
Serves: 8 servings
Ingredients
  • 4 tbsp olive oil
  • 1 cup pearl onions, peeled
  • 1 cup each: carrots, potatoes, parsnips and leeks, diced into ½ cubes
  • 1 cup white mushrooms, halved
  • 1 cup frozen peas
  • 2 tsp fresh thyme, chopped
  • ¼ cup all-purpose flour
  • 4 cups vegetable stock
  • salt and pepper
  • 3 medium- sized yellow potatoes, peels and thinly sliced.
Instructions
  1. Preheat oven to 375° F
  2. In a large pot, heat 2 tbsp of olive oil on medium heat.
  3. Add carrots, potatoes, parsnips, leeks and onions. Saute for 4-6 minutes.
  4. Add mushrooms, peas and thyme, and continue to cook for 3-4 minutes.
  5. Stir in flour, salt and pepper. Mix thoroughly.
  6. Add stock and bring to a boil. Reduce to a simmer and cook for 15-18 minutes, or until vegetables are tender.
  7. Pour filling into a 9x12 baking dish.
  8. Top filling with layered potato slices, brush with olive oil and season with salt and pepper.
  9. Bake in oven for 35-40 minutes or until the potatoes are golden.

 

Dice potatoes, carrots, parsnips and leeks into 1/2″ cubes.

To cut the leeks, chop off the root and the green tops, peeling off any layers that are blemished. Leeks hold a lot of sand in them, so it will be easier to chop them up and then wash them to prevent a gritty pot pie (eww.)

Slice the leek in half lengthwise.

Cut each half lengthwise again so that you have four long pieces. Chop into 1/2″ pieces.

Toss them into a colander and give them a really good rinse to get rid of all the sand.

Peel the pearl onions.

Cut mushrooms into halves. These ones were a little on the large size, so I quartered them.

Take the thyme and run your index finger and thumb against the stem to remove the small leaves.

Chop up the thyme leaves. I love the smell of fresh thyme. Yum.

Peel the remaining potatoes for the topping and cut very thin. I had to use a knife, but if you have a mandolin that would be best. I made the mistake of not making mine thin enough, and you’ll see what happens in the end.

Preheat oven to 375° F. In a large pot, heat 2 tbsp of olive oil on medium heat. Add carrots, potatoes, parsnips, leeks and onions. Saute for 4-6 minutes.

Add mushrooms, peas and thyme, and continue to cook for 3-4 minutes.

Stir in flour, salt and pepper. Mix thoroughly.

Add stock and bring to a boil.

Reduce to a simmer and cook for 15-18 minutes, or until vegetables are tender.

Pour filling into a 9×12 baking dish. Top filling with layered potato slices.

Brush with olive oil.

Season with salt and pepper.

Bake in oven for 35-40 minutes or until the potatoes are golden.

As you can see, mine didn’t quite turn out the way I had hoped. The potatoes should have make a thin crunchy top, however I didn’t cut them thin enough so they sank under the liquid. It still tasted amazing, but I would have loved for there to have been more of the crunchy potato topping.

I don’t think that this photo even does justice for the wonderful creamy texture and incredible flavour of the vegetables. This is a great dish to reheat too. I just popped some into an oven proof ramekin and warmed it up in my handy dandy toaster oven. Delish.


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