HL Café’s Harvest Vegetable Pot Pie

  • 1 pkg frozen puff pastry sheets, thawed
  • 3/4 cup diced parsnips
  • 1 cup diced red potatoes
  • 1 cup diced carrots
  • 3/4 cup diced butternut squash
  • 1 cup diced celery
  • 1 cup diced onion
  • 4 tsp vegetable oil, divided
  • 1 1/2 cups sliced mushrooms
  • 5 1/3 Tbsp butter
  • 1/3 cup flour
  • 2 1/3 cup milk
  • 2 1/3 cup vegetable stock
  • 1/4 cup frozen peas
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • Salt and pepper, to taste

This hearty, savory, addictive vegetarian pot pie might require time, effort, and several pots & pans, but trust us: it’s absolutely worth it!  Packed with assorted vegetables and bursting with lusciously creamy sauce, it’s a perfect option for colder days.

Preheat oven to 400°F.  Line bottom and sides of pie plate with one sheet puff pastry, trimmed to fit.  Poke holes in pastry, cover with aluminum foil, and bake for 25 minutes.  Set aside.  On large rimmed baking sheet, toss parsnips, red potato, carrot, celery, and onion with 2 tsp vegetable oil.  On small rimmed baking sheet, combine mushrooms with remaining vegetable oil.  Roast mixed vegetables and mushrooms in oven until tender.  Meanwhile, prepare roux by melting butter in small skillet over medium heat and adding flour, stirring constantly, until golden in color.  Set aside.  In large pot, combine milk and vegetable stock and bring to a boil, stirring frequently.  Whisk in roux and continue stirring until mixture thickens.  Remove from heat and add roasted vegetables, mushrooms, peas, thyme, rosemary, salt, and pepper.  Spoon over puff pastry in pie plate, top with remaining sheet of thawed puff pastry, trim excess and pinch pastry sheets together.  Bake for 30 minutes or until filling is hot and bubbling and pastry is golden brown.  Let cool for 5-10 minutes before serving.

 

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