Easy Vegetarian Pot Pie
An easy, stress free, no chop veggie pot pie made from frozen vegetables! The filling is creamy, cheesy and oh so flavorful, and you can adapt it to your favorite ingredients.
Ingredients
- olive oil or butter, for cooking
- 1 cup diced onion, frozen or fresh
- 1 tbsp minced garlic, frozen, jarred or fresh
- 4 cups sliced mushrooms, frozen or fresh
- 1 cups cubed sweet potato, frozen or fresh
- 2 cups broccoli florets, frozen or fresh
- 1 cup frozen peas, corn or mixed vegetables
- 2 tbsp provencal herb mix
- 14 oz (400 g) can of white beans, drained
- 2 tbsp flour
- ½ cup (120 ml) white wine
- 1 cup (240 ml) meatless chicken style broth
- ½ cup (120 ml) heavy (double) cream
- 2 cups (220 g) grated cheddar cheese
- 1 tbsp dijon mustard
- 2 rolls pie crust (shortcrust pastry)
- 1 egg white or yolk
Instructions
- Heat a little olive oil in a large nonstick saute pan. Add the onions and 1 cup of the mushrooms and saute over a medium heat. If they are frozen, they will release a lot of liquid so just keep cooking, stirring regularly, until all the liquid has evaporated from the pan.olive oil or butter, 1 cup diced onion, 4 cups sliced mushrooms
- Now add the garlic and the remaining mushrooms 1 cup at a time, each time sauteeing until the liquid evaporates before adding the next cup.1 tbsp minced garlic
- Add the broccoli and sweet potato and mix through until they are mostly defrosted.2 cups broccoli florets, 1 cups cubed sweet potato
- Add the peas, corn or mixed veggies, the herbs and the flour. Mix through until the flour is coating the veggies and the herbs are fragrant.1 cup frozen peas, corn or mixed vegetables, 2 tbsp provencal herb mix, 2 tbsp flour
- Add the beans, wine and broth. Bring to a gentle simmer, just for a few minutes until the liquid has thickened and the wine has burnt off a little.14 oz can of white beans, 1/2 cup white wine, 1 cup meatless chicken style broth
- Remove from the heat. Add the cream, mustard and cheese and stir through until the creamy sauce has formed.1/2 cup heavy (double) cream, 1 tbsp dijon mustard, 2 cups grated cheddar cheese
- Lay a sheet of pastry over the bottom of your pie dish. Cut to size, allowing a little overhang on the sides, and scoop in the filling.2 rolls pie crust (shortcrust pastry)
- Add another layer of pastry over the top and cut to size. Press the edges of both the top and bottom crust together. Slightly roll them in, then gently press with a fork all around the edge to seal and score it. Use a fork or knife to poke a few holes through the top of the crust too - this will allow steam to escape while it cooks.If you wish, you can use the offcuts of pastry to make shapes to add to the top.
- Whisk an egg white or yolk in a small dish, and brush it all over the top of the crust.1 egg white or yolk
- Bake at 180C (360F) for 35-45 minutes, until the crust is golden. Allow to sit for about 5 minutes before cutting in.
