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Gemüse-Pie (Vegetarischer Pot-Pie) Rezept
Elle

Creamy Vegetable Pot Pie

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This vegetable pot pie recipe is packed with plant-based goodness. It has a light and creamy filling, loads of vegetables, white beans, plus a puff pastry topping.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Dish
Cuisine: Vegetarian
Calories: 496

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 2 small yellow onions, finely chopped
  • 1 medium leek, white and light green parts only, thinly sliced
  • 1 tablespoon butter
  • 300 g cremini mushrooms, quartered or thick slices
  • 2 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 100 ml dry white wine
  • 1 tablespoon arrowroot powder (or other starch or flour)
  • 1/2 tablespoon grainy Dijon mustard
  • 2 tablespoons crème fraîche
  • 1 teaspoon Worcestershire-Sauce (z.B. Sanchon)
  • 250 ml vegetable broth
  • 1 small head of broccoli, cut into bite-sized florets
  • 80 g frozen peas (about 1/2 cup)
  • 1 x 400 g can organic white beans (cannellini oder butter beans), rinsed and drained
  • 4-5 sprigs of fresh thyme, leaves picked
  • 1 x 280 g roll puff pastry (24 x 40cm)
  • 1/2 teaspoon coarse sea salt or salt flakes, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 egg, lightly beaten (for the egg wash)

Instructions
 

  1. In a large, deep skillet, heat the olive oil over medium heat.
  2. Add the onion and leek and season with a pinch of salt. Cook until the onion is translucent and leek is soft, 10-15 minutes.
  3. Add the butter to the pan, increase the heat to medium-high and add the mushrooms. Cook for one minute, then add the diced carrots. Cook for 2 minutes, stirring occasionally, then add the garlic. Cook for 1 more minute.
  4. Add the white wine. Stir well and then once the wine has reduced return the heat to medium.
  5. Stir in the starch, Dijon mustard, crème fraîche and Worcestershire sauce until well combined. Then slowly add the broth; stirring the pan constantly. Add the thyme leaves and season with salt and pepper, to taste.
  6. Simmer for a 2-3 minutes and then stir in the white beans, broccoli and peas.
    Note: If you prefer a thicker sauce, then sprinkle an additional 1 teaspoon of arrowroot powder (or other starch) and stir well to combine.
  7. Meanwhile, preheat the oven to 400°F / 200°C (180°C fan-assisted).
  8. Transfer the filling to a casserole (I use a 32 x 22 cm / 2litre form). Alternatively, you can also use a large pie dish.
  9. Cover the mixture with the puff pastry, tucking in or crimping the overlapping edges. Cut a few vents into the surface and brush with the egg wash.
  10. Transfer to the preheated oven and bake for 20-30 minutes, until the pastry is golden brown and juices are bubbling.
  11. Remove from the oven and let cool slightly before serving. Enjoy!

Nutrition

Calories: 496kcal

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