Vegetable Pot Pie

Name: Vegetable Pot Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 small pots
Ingredients: 2 cups frozen vegetable mix (peas, carrots, peppers, sweet corn); 1 cup brussels sprouts, halved; ¼ cup mushrooms, chopped; 1 cup vegetable stock; 2 tablespoon plain flour; 1 teaspoon chopped parsley; 1 ready-rolled shortcrust pastry sheet; 1 egg; salt and pepper to taste; 1 onion; 1 tablespoon vegetable oil; 1 tablespoon semolina

User Reviews

4.3

33 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
3 small pots
Calories
488 kcal
Course
Main Course
Cuisine
International

Vegetable Pot Pie

Willa Mcdonald

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Vegetable Pot Pie, a comforting meatless dish that is quick, and super easy to make. Made with mixed fresh and frozen vegetable and shortcrust pastry, this pot pie is a family-favourite recipe.

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Ingredients

Servings

2 cups frozen vegetable mix (peas, carrots, peppers, sweet corn)
1 cup brussels sprouts, halved
¼ cup mushrooms, chopped
1 cup vegetable stock (broth)
2 tablespoon plain flour
1 teaspoon chopped parsley
1 ready-rolled shortcrust pastry sheet
1 egg
salt and pepper to taste
1 onion
1 tablespoon vegetable oil
1 tablespoon semolina

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Instructions

In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.
Press gently with your fingers, so that the pastry fits well around the pots.
Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.
Serve hot!

Nutrition Information

Show Details

Calories 488kcal (24%) Carbohydrates 80g (27%) Protein 15g (30%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 54mg (18%) Sodium 856mg (36%) Potassium 540mg (15%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 6630IU (133%) Vitamin C 40.3mg (45%) Calcium 70mg (7%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 3small pots

Amount Per Serving

Calories 488 kcal

% Daily Value*

Calories	488kcal	24%
Carbohydrates	80g	27%
Protein	15g	30%
Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	54mg	18%
Sodium	856mg	36%
Potassium	540mg	11%
Fiber	8g	32%
Sugar	3g	6%
Vitamin A	6630IU	133%
Vitamin C	40.3mg	45%
Calcium	70mg	7%
Iron	5.4mg	30%