Spring Vegetable Pot Pie
Ingredients
- 1 pound Yukon gold or red potatoes, cut in bite sized chunks
- 2 cups carrots cut in half moons
- 3 tbsp olive oil divided
- 1 onion or leek chopped small
- 3 cloves garlic chopped small
- 1 fennel bulb chopped
- 1 cup asparagus cut in 1/2″ pieces
- 1/4 cup all purpose flour
- 1 tsp bouillon vegetable or chicken
- 1/2 cup saved water from the potato/carrot blanching
- 2 cups cashew or almond milk
- 2 tsp whole grain or dijon mustard
- 1/2 tsp sea salt
- 1/2 tsp fresh black pepper
- 1 cup peas
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon thyme (or regular) chopped small
- 1 tbsp fresh tarragon (or rosemary) roughly chopped
- 2 tbsp fresh chives minced
- 1 package vegan puff pastry dough
Instructions
- Thaw puff pastry dough overnight in the fridge.
- Preheat oven to 425 degrees F.
- Blanch potatoes and carrots by covering with lightly salted water, and simmering for about 10 minutes or until just fork-tender. Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve boullion in the 1/2 cup of saved potato carrot water. Set aside.
- Sauté leeks, garlic, and fennel in 1 tablespoon vegan butter or olive oil until just translucent. Add asparagus and sauté a few minutes more.
- Add blanched veggies to the saute and mix. Push to the sides and melt remaining 2 tablespoons of butter in the center of the pan, add flour whisking into the butter. It’ll be lumpy but that will all smooth out.
- Add the boullion (mixed with the reserved potato/carrot water) and the nut milk, stirring all the while, switching from the whisk to stirring with a spoon. Add mustard, salt and pepper. Let the sauce come to a gentle boil. Turn off the heat.
- Add in peas, lemon juice, lemon thyme, tarragon and chives. Taste and adjust salt if needed. Let the filling cool while you prepare the puff pastry top crust.
- If needed, roll your puff pastry out to 1/8″ thick. Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage. Score the pastry with a sharp knife, cutting halfway into the dough, and leaving a vent whole in the center. Do any design you like! This lightens crust, allowing it to lift more and bake evenly. Brush with olive oil, or if not vegan, use an egg wash.
- Place in the middle of the oven, turn down to 400F and bake for 20 minutes, then lower heat to 350 degrees F, and bake 10-15 more minutes, crust should be puffy and golden.
Notes
Sauté in an oven proof 10″ enamel or cast iron pan (about 2 1/2″ deep) or after cooking on
the stove, transfer completed filling to a baking dish. If you forgot to thaw your puff pastry ahead, you can thaw it in a microwave, 15 seconds at a time (turning it over) until softened and unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.
the stove, transfer completed filling to a baking dish. If you forgot to thaw your puff pastry ahead, you can thaw it in a microwave, 15 seconds at a time (turning it over) until softened and unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.
Tried this recipe?Let us know how it was!