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

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Creamy vegetarian pot pie - Simply Delicious

onion finely chopped

leeks washed and finely chopped

medium carrots peeled, cubed

garlic cloves crushed

(1½lbs)  broccoli florets halved

frozen peas

water

salt and pepper  to taste

bechamel sauce

roll puff pastry thawed

egg beaten

oven

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

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.

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

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

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

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