Vegetarian Pot Pie

Name: Vegetarian Pot Pie
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ¾ cup (410g) sweet potatoes, peeled and cut into chunks; 1 ½ cups (225g) fennel bulb, sliced into thin half moons; ¾ cup (110) parsnips, cut into small chunks; 2 tbsp (30 ml) olive oil, separated; Salt and Pepper to Taste; ½ tsp (2.5ml) Garam Masala spice blend; 1 cup (150g) frozen pearl onions; 1 15-ounce can (396ml) of “Full Fat” coconut milk (not light coconut milk); 1 ¼ cup (300ml) fresh kale, torn into bite-sized pieces; 1 sheet puff pastry (Pepperidge Farm Puff Pastry is approved as a Vegan Product); 1 egg, beaten (OK to omit for vegan option); 1 tsp (5ml) fresh sage, chopped and 3-8 Fresh Sage leaves for garnish; Sea salt

9 steps

Prep:45minCook:20min

A wonderful Sunday Night Dinner when you are craving comfort food on a cold winter's night. Flavorful roasted root vegetables combine with warming garam masala spice, creamy coconut milk and flakey puff pastry.

Updated at: Thu, 28 Nov 2024 03:34:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories256.5 kcal (13%)

Total Fat19 g (27%)

Carbs20.4 g (8%)

Sugars6.1 g (7%)

Protein3.9 g (8%)

Sodium250.6 mg (13%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 ¾ cupsweet potatoes

peeled and cut into chunks

225gfennel bulb

sliced into thin half moons

¾ cupparsnips

cut into small chunks

30mlolive oil

2.5mlGaram Masala spice blend

1 cupfrozen pearl onions

1 x 15 ouncecoconut milk

can Full Fat, not light coconut milk

1 ¼ cupfresh kale

torn into bite-sized pieces

1 sheetpuff pastry

Pepperidge Farm Puff Pastry is approved as a Vegan Product

1egg

beaten, OK to omit for vegan option

5mlfresh sage

Instructions

Step 1

Preheat oven to 450F (225C).

Step 2

Place the sweet potatoes, fennel, parsnips, 1 tbsp. of olive oil, salt and pepper, and garam masala in a large bowl. Toss to combine.

Step 3

Transfer vegetables to a large rimmed-lined baking sheet. Roast for 20 minutes. At this stage, they will not be fully cooked, they will continue to soften in the oven when baked in the pot pie.

Step 4

Heat remaining tablespoon of olive oil in a large Dutch oven. Add frozen pearl onions, cook until onions are golden brown and cooked through. Add coconut milk and simmer until warmed through and all coconut oil is melted.

Step 5

Add in the roasted vegetables, kale and 1 tsp of chopped sage.

Step 6

Preheat oven to 400F (200C).

Step 7

Transfer vegetable mixture to a 9-inch (23cm) pie plate or baking dish. Top with a sheet of cold puff pastry. Seal the sides of pastry to the pie plate. Trim edges to avoid too much overhang. Pop in freezer for 15 minutes in order for pastry to become very cold.

Step 8

Brush pastry with beaten egg, place safe leaves decoratively on pastry. Sprinkle sea salt in the center.

Step 9

Bake at 400F (200c) for 20 minutes or until pastry is golden brown and puffed up. Serve immediately.

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