Who says you can’t have comforting pot pie if you are trying to cut back on meat? My Quick and Easy Vegetable Pot Pies mean you definitely can! This vegetarian version of a classic comfort food tastes great and it’s perfect for using up vegetables that are a little past their prime. Gently stewing the vegetables brings out their deeper flavours but as they cook quickly on the stove top, this recipe is easy to prepare all year round. The oven is only on for a short time to cook the puff pastry.
Not All Pastry Is Vegetarian
I use ready made puff pastry for my Quick and Easy Vegetable Pot Pies, but I’m careful to choose a brand that doesn’t include animal fats. It’s best to avoid hydrogenated oils for health reasons as well. Depending on the brand, you may need to get the pastry sheets out of the fridge for a few minutes before you cut it out. You can also make your own puff pastry but that’s a lot less quick and easy – although this recipe is a great shortcut!
Quick and Easy Vegetable Pot Pies – A Flexible Recipe
You can vary the vegetables you use for Quick and Easy Vegetable Pot Pie according to the season. I lean towards Mediterranean vegetables in the summer and root vegetables in the winter. Serve the pot pies on a plate, simply popping the lid on top for effect, or decant the stew into bowls and cut the pastry lids to fit perfectly on top.
Vegetable Pot Pies – Printable Recipe
Vegetable Pot Pies
- 1 - 2 sheets of ready rolled puff pastry thawed if frozen
- 1 tablespoon vegetable oil I use mild olive oil
- 1 large onion peeled and thinly sliced
- 1 cup sliced mushrooms
- 1 red pepper de-seeded and cut in 1 inch chunks
- 3 carrots peeled and cut in 1 inch chunks
- 3 parsnips peeled and cut in 1 inch chunks
- OR 2 medium zucchini courgettes cut 1 inch slices
- 2 cups vegetable stock
- 1 teaspoon dried Herbes de Provence
- freshly ground pepper
- 1 can about 14 ounces organic mixed beans, drained and rinsed
- ¼ cup light cream or half and half
- Preheat the oven to the temperature recommended on the puff pastry instructions.
- Heat the vegetable oil over medium heat in a large saucepan with a lid.
- Add the onion and sauté for a few minutes until it begins to soften.
- Add the mushrooms and cook for two to three minutes.
- Tumble in the rest of the vegetables and stir to mix.
- Add the vegetable stock, Herbes de Provence and freshly ground pepper to taste.
- Turn back the heat, cover and simmer over low heat for 20 minutes or until the vegetables are tender but not too soft. (Cooking time will be longer when you are using root vegetables.)
- Meanwhile, gently unroll your puff pastry on to a clean surface.
- Use the top of a small bowl as a guide to cut out four circles of pastry. Place the bowl on top of the pastry and run a knife around the edge to cut out a circle.
- Put the pastry circles on a lightly greased baking sheet.
- Bake as directed on the package until fluffy and golden.
- While the pastry is cooking, add the drained beans and cream to the vegetables in the saucepan and heat through.
- When the puff pastry tops are ready, either spoon the stew into bowls or on to plates. Gently loosen the tops from the baking sheets and pop on to the ‘pies’.
- These pot pies can be a meal in themselves, but they are also delicious served with mashed potatoes and a green vegetable on the side.