Veggie Pot Pie

Ingredients:

(for the filling)

• 2 potatoes, diced small
• 2 carrots, diced small
• 1 onion, finely chopped
• 1 leek, washed and finely chopped
• 150g Mushrooms, chopped
• 4 garlic cloves, crushed
• 750g broccoli florets, halved
• 2 cups frozen peas
• 1 cup water
• salt and pepper to taste

(For the Béchamel Sauce)

• Click here for Béchamel Sauce recipe

(For the Pie)

• 1 roll puff pastry thawed
• 1 egg beaten

Method:

1. Preheat the oven to 200°C.
2. In a saucepan, add your diced potato and carrot.
3. Cover with water and boil until both are soft and cooked through, this should take about 15 mins, depending on how small they are diced.
4. In another pan, sauté the onion, leek, mushrooms and garlic until soft and starting to caramelize.
5. 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. If there is a lot of liquid in the pan, drain before combining with the sauce.
6. Prepare the béchamel sauce as directed here.
7. Pour it over the cooked vegetables and mix.
8. Transfer the filling to a baking dish.
9. Cover with thawed puff pastry. Crimp the edges then cut a few vents into the surface.
10. Brush the top of the pastry with an egg wash.
11. Place the pot pie in the oven and allow to bake for 30 minutes or so, until the pastry is golden brown and puffed.
12. Remove and allow to rest for 5-10 minutes before serving.

Original Recipe From: https://simply-delicious-food.com/creamy-vegetarian-pot-pie/#wprm-recipe-container-16566