Creamy vegetarian pot pie - Simply Delicious

•simply-delicious-food.com
Picture of Creamy vegetarian pot pie - Simply Delicious

Creamy vegetarian pot pie - Simply Delicious

•simply-delicious-food.com

This creamy vegetarian pot pie is the ultimate dinner recipe. Filled with fresh vegetables, creamy cheese sauce and topped with puff pastry.

oven: 180ºC

Ingredients

  • 1 onion finely chopped
  • 2 leeks washed and finely chopped
  • 4 medium carrots peeled, cubed
  • 4 garlic cloves crushed
  • 750 g (1½lbs) broccoli florets halved
  • 1 c frozen peas
  • 1/2 c water
  • salt and pepper to taste
  • 4 c bechamel sauce
  • 1 roll puff pastry thawed
  • 1 egg beaten

Instructions

1

Preheat the oven to 180°C/350°F.

2

Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.

3

Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife.

4

Prepare the bechamel/cheese sauce as directed. Pour cheese sauce over the cooked vegetable and mix.

5

Transfer the filling to a baking dish.

6

Cover with thawed puff pastry. Crimp the edges then cut a few vents into the surface. Brush with egg wash.

7

Place the pot pie in the oven and allow to bake for 20-30 minutes until the pastry is golden brown and puffed.

8

Remove and allow to rest fof 5-10 minutes before serving.