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.
- 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
medium- sizedyellow potatoes, peels and thinly sliced.
- 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 9x12 baking dish.
- Top filling with layered potato slices, brush with olive oil and season with salt and pepper.
- Bake in oven for 35-40 minutes or until the potatoes are golden.
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.
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.