Vegetarian Pot Pie Recipe with vegetables and mushroom
I’ve always loved comfort food, the kind that warms the house and fills the kitchen with an irresistible aroma (especially these last few days when it’s been very cold in Grenoble, almost snowy…), and this Vegetarian Pot Pie recipe is one of them! Often made with chicken, I opted for a vegetarian version here, but nothing prevents you from adding a touch of meat, for example with leftover roast chicken.
What I love about this pie is its perfect balance between the crispness of a beautiful golden crust and the tenderness of the vegetables, all topped with an absolutely divine creamy sauce. Plus, it lends itself to all sorts of variations: you’re free to adapt the vegetables according to your tastes or the season.
Vegetarian Pot Pie Recipe
I chose a selection of winter vegetables, but if you don’t like celery for example, no worries, you can leave it out or replace it. You can also add a handful of spinach for a touch of greenery, or even a few pieces of sweet potato for a slightly sweet note. And if you’re a cheese lover, a touch of grated cheese, fresh goat cheese, or Parmesan to the filling will add an extra touch.
By the way, a little anecdote: for this tart, I had planned to add frozen peas. Except… I completely forgot! I only realized it after putting the tart in the oven. So, I decided to make a second one, just to make up for it… and believe me, we didn’t need to be asked twice to eat it all! But it’s the first one you see in the photo… 😉
But the real surprise was the children’s reaction. I don’t know why, but I had some doubts about their enthusiasm for this recipe, and yet, they loved it! So much so that they asked for more… and now, they ask for it regularly.
So, if you’re looking for a simple, comforting meal idea that’s adaptable to your tastes, this pie is for you. With its golden, crispy pastry and smooth, flavorful filling, it’s perfect for a dinner with family or friends.
You can serve this vegetarian pie with a nice seasonal salad, such as batavia, lettuce, lamb’s lettuce, or even endives.
Get cooking! And don’t forget the peas… or not! 😉
The ingredients you do need to prepare this vegetarian mushroom and vegetable tart recipe:
I’ll tell you right away, don’t be intimidated by the ingredient list: it’s mostly vegetables. For the pie crust, you can easily use store-bought shortcrust pastry, and I also have a quick, butter-free recipe if you’d like.
For the shortcrust pastry
- 360g flour
- 180g soft butter, cut into cubes
- 1 pinch of salt
- 60ml very cold water
FOR THE FILLING
- small potatoes, peeled and cut into chunks
- carrots, sliced
- butter
- one finely chopped onion
- pressed garlic cloves
- one large celery stalk, diced
- one leek, sliced
- one small turnip, diced
- button mushrooms, quartered
- frozen peas
- flour
- ground nutmeg
- fresh or dried thyme
- vegetable broth
- dry white wine
- lemon juice
- heavy cream
- one beaten egg
- salt and pepper
Vegetarian Pot Pie Recipe
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!
