Vegetable Pot Pie, a comforting meatless dish that is quick, and super easy to make. Made with mixed fresh and frozen vegetable and shortcrust pastry, this pot pie is a family-favourite recipe.
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!
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 this 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 pie recipes
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Vegetable Pot Pie
- 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
- In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
- Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
- Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
- Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
- Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
- Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
- 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.
- Press gently with your fingers, so that the pastry fits well around the pots.
- 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.
- Serve hot!