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Vegetarian Vegetable and Mushroom Pot Pie

A comforting vegetarian dish featuring a flaky crust filled with an array of seasonal vegetables and creamy goodness, perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 360 g flour (use all-purpose flour for best results) King Arthur is a great option
  • 180 g soft butter, cut into cubes Room temperature to ensure perfect texture
  • 1 pinch salt
  • 60 ml very cold water
For the filling
  • 2 small potatoes, peeled and cut into pieces About 230g, Yukon Gold are preferred for creaminess
  • 3 medium carrots, cut into rounds About 200g
  • 1 small turnip, cut into cubes
  • 60 g butter (preferably unsalted)
  • 1 medium onion, finely chopped
  • 3 cloves pressed garlic
  • 1 large celery stalk, cut into small cubes About 80g
  • 1 medium white leek, chopped
  • 100 g button mushrooms, cut into quarters
  • 100 g frozen peas Or fresh if possible
  • 40 g flour
  • 1 pinch ground nutmeg A little goes a long way!
  • 1 tablespoon fresh thyme Dried thyme is fine too
  • 200 ml vegetable broth
  • 50 ml dry white wine (optional) Adds depth of flavor
  • 1 tablespoon lemon juice To balance the richness
  • 150 ml thick cream Sour cream can be used for tang
  • 1 large egg, beaten for brushing

Method
 

Instructions for the pastry
  1. In a large mixing bowl, sift together flour and salt.
  2. Cut butter into small pieces and integrate gently with your fingers until you have a fine, crumbly texture.
  3. Gradually pour in cold water, mixing with a fork until it starts to come together.
  4. Turn out onto a floured surface and knead gently into a ball. Wrap in cling film and let it chill in the fridge for at least 1 hour.
Instructions for the filling
  1. In a medium saucepan, add carrot, turnip, and potato pieces. Cover with water, and heat over medium until tender (about 15 minutes). Drain and set aside.
  2. In a large frying pan, melt butter over medium heat. Add onion, garlic, celery, and leek, cooking for 3 to 4 minutes until softened.
  3. Add mushroom quarters and sauté for an additional minute.
  4. Sprinkle in flour, salt, pepper, nutmeg, and thyme. Stir constantly for 2 minutes.
  5. Gradually pour in vegetable broth, followed by white wine and lemon juice. Stir until thickened (approximately 10 minutes) before adding in thick cream and the vegetables you cooked earlier.
  6. Stir in frozen peas. Remove from heat once the mixture is thick and creamy.
Instructions for assembly
  1. Preheat your oven to 200 degrees Celsius.
  2. Divide the pastry into two pieces. Roll out the first piece into a large disk to fit your pie dish, transferring it carefully and letting it hang over the edge.
  3. Pour the vegetable filling into the dish.
  4. Roll out the second piece of pastry and cover the filling completely, trimming off any excess.
  5. Seal the edges by pinching between your fingers and poke a few slits in the top to allow steam to escape.
  6. Brush the top lightly with beaten egg for that perfect golden finish.
  7. Bake for 30 minutes, or until golden. If browning too quickly, cover with aluminum foil halfway through.
  8. Allow to rest for a few minutes, then slice, serve, and enjoy!

Notes

For the best flavor, opt for organic vegetables when possible. Feel free to mix in seasonal veggies that you enjoy or have on hand!