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    Home » Recipes » Dinner Recipes

    Easy Vegetable Pot Pie

    Published: Dec 5, 2018 · Modified: Mar 17, 2022 by Daniela Apostol · This post may contain affiliate links · 3 Comments

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    Vegetable Pot Pie, a comforting meatless dish that is quick, and super easy to make. Made with fresh and frozen vegetable and shortcrust pastry, this pot pie is a family-favourite recipe.

    Overhead shot of a dish of vegetable pot pie

    If beauty is in the eye of the beholder, then comfort food can mean something completely different depending on our taste buds, food preferences and mood. I think of comfort food when the weather is cold and miserable, pretty much like now, when the short and cold winter days have hit us hard.

    Forget about skinny salads and milkshakes, it's time we pampered ourselves with some hot food to keep us going. I would usually label as comfort food something heavy, meaty, and rich. But sometimes it's good to take a break from anything meat, and enjoy a nice vegetarian dish that tastes and smells like heaven.

    And what's better than a nice vegetable pot pie to warm us up, and comfort us like nothing else?Whether you use fresh or frozen vegetables, this pot pie is absolutely delicious. Let's see how to make it!

    Collage of 4 photos to show how to make Vegetable Pot Pie

    HOW TO MAKE VEGETABLE POT PIE

    This vegetable pot pie is not only quick and dead easy, but also cheap. You can use any vegetables you have, not just the ones I used. It's a great way to use up any veggies that have seen better days, and have been forgotten at the back of your fridge for way too long.

    • in a pan, heat up the oil, and sautee the onion
    • add the fresh and frozen vegetables, and cook for about 5 minutes or so until the veggies start to soften
    • sprinkle the flour and pour over the vegetable stock or broth, and leave to cook until the sauce thickens
    • leave to cook completely

    Note! ALWAYS LEAVE THE FILLING TO COOL COMPLETELY before adding the pastry lid. And a good teaspooon of semolina sprinkled over the filling can work wonders, as it absorbs the moisture.

    • brush the pastry with egg, and use a sharp knife to make a few cuts in the pastry to allow the steam to escape during baking
    • bake in the oven until golden

    WHAT TO SERVE WITH VEGGIE POT PIE

    You can serve your vegetable pot pie with some creamy mashed potatoes on the side, and that, my friends, will be a dish fit for a king. Other great side dishes are: Crispy Roasted Garlic Parmesan Potatoes, Garlic Smashed Potatoes or Easy Cheesy Scalloped Potatoes

    2 red dishes of vegetable pot pie

    If you’ve tried my EASY VEGETABLE POT PIE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to. 

    4.2 from 10 votes
    Print
    Easy Vegetable Pot Pie
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Vegetarian Pot Pie, a comforting meatless dish that is quick and super easy to make. Made with fresh and frozen vegetable and shortcrust pastry, this pot pie is a family-favourite recipe.

    Course: Main Course
    Cuisine: International
    Keyword: comfort food
    Servings: 3 small pots
    Calories: 488 kcal
    Author: Daniela Apostol
    Ingredients
    • 2 cups frozen vegetable mix (peas, carrots, peppers, sweet corn)
    • 1 cup brussels sprouts, halved
    • ¼ cup mushrooms, chopped
    • 1 cup vegetable stock (broth)
    • 2 tablespoon plain flour
    • 1 teaspoon chopped parsley
    • 1 ready-rolled shortcrust pastry sheet
    • 1 egg
    • salt and pepper to taste
    • 1 onion
    • 1 tablespoon vegetable oil
    • 1 tablespoon semolina
    Metric - US Customary
    Instructions
    1. In a pan, heat up the oil, add the chopped onion, and fry gently until tender.

    2. Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.

    3. Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.

    4. Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.

    5. Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).

    6. Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.

    7. Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.

    8. Press gently with your fingers, so that the pastry fits well around the pots.

    9. Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.

    10. Serve hot!

    Nutrition Facts
    Easy Vegetable Pot Pie
    Amount Per Serving
    Calories 488 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 5g25%
    Cholesterol 54mg18%
    Sodium 856mg36%
    Potassium 540mg15%
    Carbohydrates 80g27%
    Fiber 8g32%
    Sugar 3g3%
    Protein 15g30%
    Vitamin A 6630IU133%
    Vitamin C 40.3mg49%
    Calcium 70mg7%
    Iron 5.4mg30%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Sandy

      December 07, 2018 at 10:32 am

      Oh my - that does look so scrumptious! Can't wait to dig in! Thank you 🙂

      Reply
      • Daniela Anderson

        December 07, 2018 at 4:04 pm

        Thank you Sandy! I hope you like it!

        Reply
    2. Gary Blenkinsopp

      January 14, 2021 at 5:11 pm

      This was my first pie and it was lush. Really pleased with taste and texture. Will eat again.

      Reply

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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