Vegetable Pot Pie

A nutrient-dense comfort meal for the chilly holiday season that is perfect for sharing with family and friends!

Modhurima's score out of 5:

Taste:  Simplicity:  Cost:

Ingredients

• 200g mushrooms
• 200g soup vegetable/ casserole mix (I used Aldi vegetable soup mix with onion, swede, potato, carrots and parsley)
• Optional: any other vegetables (I used 100g frozen mixed vegetables with peas, green beans, and sweetcorn)
• 50ml milk/ single cream
• 1 vegetable stock cube
• 1 tablespoon butter
• 2 tablespoons corn flour
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 2 tablespoon chicken casserole seasoning
• Salt and pepper to taste
• Pre-made puff pastry.

Method

1. Finely dice the mushrooms and vegetables if they aren’t already prepared.

2. In a large pan over medium heat, melt the butter and add all the vegetables, along with 2 cups of water.
3. Crumble the vegetable stock cube into the pan and gently stir to combine.
4. Gradually add the corn flour, a little at a time, stirring thoroughly after each addition to prevent clumping.
5. Add all your seasonings and let the mixture simmer for 15-20 minutes, stirring occasionally.
6. After 15-20 minutes, mix in the milk or cream until fully incorporated. At this stage, your filling is ready!
7. Pour the mixture into an oven-safe dish with some depth, leaving space at the top for the puff pastry to rise.
8. Cover the filling with a layer of puff pastry. You can even create a design, such as cutting the pastry into squares and arranging them in a pattern, or go with a solid crust with cutouts—be as creative as you like!

9. Brush the top of the pastry lightly with oil and bake according to package instructions.

10. Serve and enjoy your warm, comforting pie that is packed with flavour and nutrients!