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Vegetarian Pot Pie Recipe

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Prep Time:1 hour
Cook Time:1 hour 15 minutes
Resting time:1 hour
Total Time:3 hours 15 minutes
Course: Main course
Cuisine: American
Servings: 8 personnes

Equipment

  • 1 pie dish approximately 22 cm in diameter

Ingredients

For the shortcrust pastry

  • 360 g flour
  • 180 g soft butter cut into cubes
  • 1 pinch of salt
  • 60 ml very cold water

For the filling

  • 2 small potatoes (about 230 g) peeled and cut into chunks
  • 3 carrots (about 200 g) sliced
  • 1 small turnip diced
  • 60 g butter
  • 1 1 onion finely chopped
  • 2 pressed garlic cloves
  • 1 large celery stalk (about 80 g) finely diced
  • 1 sliced leek
  • 100 g button mushrooms quartered
  • 100 g frozen peas
  • 40 g flour
  • 1 pinch ground nutmeg
  • 1 tablespoon fresh thyme
  • 20 cl vegetable stock
  • 5 cl dry white wine
  • 1 tablespoon lemon juice
  • 15 cl fresh cream
  • 1 beaten egg for the glaze
  • Salt and pepper

Instructions

For the shortcrust pastry

  • In a bowl, combine the flour and salt.
    Cut the butter into small pieces and crumble it with the flour until it becomes fine and slightly grainy.
    Gradually pour in the cold water, mixing with a fork.
  • Knead the dough into a ball by hand.
    Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.

For the filling

  • In a saucepan, place the carrot, turnip, and potato pieces.
    Cover with water to cover the vegetables and cook over medium heat until the vegetables are tender (about 15 minutes).
    Drain the vegetables and set aside.
  • Melt the butter in a large skillet over medium heat.
    Add the sliced ​​onion, garlic, celery, and leek whites and cook for 3 to 4 minutes.
    Add the chopped mushrooms and sauté for 1 more minute.
    Stir in the flour, salt, pepper, nutmeg, and thyme.
    Gradually pour in the vegetable broth, wine, and lemon juice, then the cream, stirring constantly until the mixture thickens. Cook for about 10 minutes.
    Turn off the heat and add the peas and vegetables.
  • Preheat the oven to 200°C.

For assembly

  • Divide the shortcrust pastry into two parts.
    Roll out the first part into a large disc and place it in a buttered and floured tart pan, or lined with parchment paper.
  • Sprinkle with the vegetable filling.
  • Roll out the second pastry disc and use it to cover the tart.
    Trim the excess pastry all around, then seal the edges of the first and second pastry discs by pressing with your fingers.
    Using a small knife, make a few slits on the top of the pastry to allow steam to escape during baking.
  • Brush the top of the pastry with the beaten egg and bake for 30 minutes, until golden brown.
    After 15 minutes, if the pastry browns too quickly, cover with aluminum foil and continue baking.
    Let rest for a few minutes after removing from the oven and enjoy!