Vegetable Pot Pie
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.
Servings: 3 small pots
Calories: 488kcal
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
Instructions
- 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!
Nutrition
Calories: 488kcal | Carbohydrates: 80g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 856mg | Potassium: 540mg | Fiber: 8g | Sugar: 3g | Vitamin A: 6630IU | Vitamin C: 40.3mg | Calcium: 70mg | Iron: 5.4mg