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.
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.