Entrees/ Make It Meatless/ vegetarian recipes

Vegetarian Pot Pie

Here is a vegetarian twist on the classic pot pie. This recipe uses white beans instead of chicken to make the tasty comfort food you’ve been craving.

Print

Vegetarian Pot Pie

  • Author: Sophie
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 6

Ingredients

  • 2 tbsp butter
  • 3 tbsp flour
  • 1 1/2 cups milk
  • salt and pepper, to taste
  • 1 tbsp olive oil
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 onion, cubed
  • 1 tbsp garlic, chopped
  • 2 potatoes, cubed
  • 3/4 cup vegetable broth
  • 1/4 tsp nutmeg
  • 1 (540 ml) can white beans, rinsed and drained
  • 1 cup green peas
  • 1/4 cup parsley, chopped
  • pie crust
  • 1 egg yolk, beaten with a little water

Instructions

  1. Preheat oven to 350°F.
  2. In a saucepan, melt the butter over medium heat. Sprinkle with flour and stir. Pour the milk and bring to a boil while whisking. Salt and pepper. Remove from heat.
  3. In another saucepan, heat the oil over medium heat. Cook celery, carrots, onion, and garlic for 2 minutes.
  4. Add the potatoes, broth, sauce, and nutmeg. Salt and pepper. Cover and cook for 8 to 10 minutes, stirring occasionally.
  5. Add the white beans, green peas, and parsley. Stir. Rectify the seasoning as needed.
  6. Pour the mixture into four to six ramekins.
  7. On a lightly floured surface, roll the dough into four to six circles, 5 inches in diameter. Place the circles of dough on the ramekins. Brush the dough with egg yolk.
  8. Bake for 30 to 35 minutes.

You Might Also Like

No Comments

Leave a Reply

Oh My Veggies