5 from 1 vote
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 Anderson
Ingredients
  • 2 cups frozen vegetable mix (peas, carrots, peppers, sweet corn)
  • 1 cup brussels sprouts, halved
  • 1/4 cup mushrooms, chopped
  • 1 cup vegetable stock (broth)
  • 2 tbsp plain flour
  • 1 tsp chopped parsley
  • 1 ready-rolled shortcrust pastry sheet
  • 1 egg
  • salt and pepper to taste
  • 1 onion
  • 1 tbsp vegetable oil
  • 1 tbsp semolina
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.