Springy Vegetarian Pot Pie Recipe

Enjoy spring veggies in a hearty vegetarian pot pie with whole grain mustard, herbs, and crisp puff pastry.  


– 2 teaspoons sea salt, divided – 2 cups diced baby potatoe – 1 cup diced peeled carrot – 1 cup fresh English peas (or frozen petite peas) – 4 tablespoons unsalted butter, divided – 1 cup diced fresh fennel bulb – 1 large leek, stem and dark green leaves trimmed, thinly sliced – 1 cup trimmed tiny mushrooms (beech, enoki, or button) – 2 large cloves garlic, minced – 1 cup tender stalks of asparagus, cut into ½-inch length – 2 tablespoons all-purpose flour, plus additional for rolling puff pastry – 1 ½ cups vegetable stock – 1 cup sour cream – 1 tablespoon whole-grain mustard – ½ teaspoon freshly ground black pepper – 1 tablespoon fresh thyme leave – 1 tablespoon finely chopped fresh Italian parsley – 1 tablespoon finely chopped fresh tarragon leave – 1 tablespoon finely chopped fresh chive – 1 sheet frozen puff pastry, thawed overnight in the refrigerator – 1 egg, lightly beaten

Step 1

Boil a big kettle of water with 1 teaspoon sea salt. Add potatoes and carrots and simmer 10 minutes. Put in fresh peas and simmer for 2 more minutes.  


Step 2

Drain and reserve vegetables. Heat 2 tablespoons butter in a 10-inch cast iron pan on high. Sauté fennel for 2 minutes until tender.  

Step 3

Add leeks, mushrooms, garlic, and remaining teaspoon sea salt. Cook and stir mushrooms for 5 minutes to release juices. Add asparagus and cook 1 minute more.  

Step 4

Put blanched potatoes, carrots, and peas in the skillet. Push the veggies aside to make a well and add the remaining 2 tablespoons of butter. Reduce heat to medium.  

Step 5

Stir in 2 tablespoons of flour once the butter melts. Mix butter and flour and coat vegetables. Stir in veggie stock until simmering.  

Step 6

Mix the sour cream, mustard, black pepper, and herbs in the pan. Let the pan cool for 20 minutes until warm to the touch. Heat the oven to 425 F.  

Step 7

Roll the puff pastry to 11 inches on a floured surface. Trim the pastry edges and place it on the cooled skillet.  

Step 8

Cut steam slits in the pastry and lightly cover it with egg with a pastry brush. You can build ornamental cutouts from dough scraps.  

Step 9

Baking the pot pie on the center rack takes 20 minutes. Drop the heat to 350 F and bake for 10-15 minutes until the pastry is deep golden brown.  

Step 10

Remove pot pie from oven and let cool 20 minutes. Slice the bouncy vegetarian pot pie and serve warm.  

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