Vegetable Pot Pie
Author: Amanda - Life at Cloverhill
Recipe type: Main Dishes, Vegetarian
Serves: 8 servings
- 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.
- 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.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2010/01/vegetable-pot-pie.html
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