This is an alternative pot pie recipe to one published many years ago - but I feel like this one might just be better. It's really quick, so simple, and really rich. Dense with tender vegetables and creamy sauce, topped with crisp puff pastry, it's a comforting treat for a winter-spring night.
Here I used a combination of squash, swede, and mushrooms, but you could really use any root vegetables and throw in any greens you might like. I think peas would be especially nice with carrots, potatoes, and onions, while mushrooms and onions would be nice with a splash of ale tossed in. Do what you like with it!
*****
Vegetable Pot Pie
1/2 cup squash, diced
1/2 cup swede, diced
1/2 cup onion, diced
1/2 cup mushrooms, sliced
1 Tbsp. plain flour
1/2 a vegetable stock cube
1/4 cup water from a boiled kettle
1/2 cup whole milk
a handful of flat leaf parsley, chopped
a pinch paprika
salt and pepper
olive oil
puff pastry, rolled to 1 cm in thickness, large enough to cover your skillet
milk, for brushing
1. In a heavy ovenproof skillet, fry your vegetables for a few minutes in a bit of olive oil. Once they start to soften, stir in your flour and toss in your stock cube. Pour over your boiled water and mash your stock cube and stir well, making sure the flour gets mixed in. 2. Add in your milk, stirring to form a thick sauce. Allow to simmer on low until the vegetables are tender. Season with parsley, paprika, salt, and pepper, and set aside to cool for a few minutes. 3. Top your skillet with puff pastry, tucking the ends over and pressing down with your fingers. I like to run my knife across the top of the pie to create very slight marks in a cross pattern, but you can do what you like. Brush with milk and bake for 25 minutes, or until brown, at 400 degrees F (200 C).
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