Vegetarian Pot Pie

This recipe doesn’t call for a meat substitute, but I took the liberty of adding one. I found Morningstar Farms Steak Strips recently (I haven’t seen those in forever), so I used those. I just browned them in a pan and cut them in to bite-size pieces. I used two sheets of puff pastry (instead of one). This turned out to be really good! It wasn’t the prettiest dish I’ve ever made, but it was very tasty! And I ate leftovers for lunch for a couple of days, and the leftovers were even better!

rating: 9.3

Vegetarian Pot Pie

serves 6


3 medium Yukon gold potatoes
3 tablespoons olive oil, divided use
1 large onion, finely chopped
6 medium carrots, peeled and sliced ¼-inch thick (about 1 ½ cups)
2 tablespoons unsalted butter
½ cup unbleached all-purpose flour
1 ½ cups milk
2 cups vegetable broth
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
¼ cup white wine
3/4 cup frozen peas, thawed
1 sheet puff pastry, thawed and unfolded


Preheat the oven to 400° F.
Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.
Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Taste for salt and pepper.
Pour the filling into a 13 x 9-inch baking dish, and bake in 400° F oven for 18 minutes. Remove the dish from the oven (keeping the oven on and close the door behind you), and place the puff pastry over the top of the filling, gently folding some of the pasty over the sides of the pan. Using a sharp knife, cut 3 slits in the top of the puff pasty to allow steam to escape. Return the baking dish to the oven and bake for an additional 10 minutes, until the puff pastry is golden brown and the filling is bubbly. Allow to cool for 5-10 minutes before serving.


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