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Creamy vegetarian pot pies recipe
Creamy vegetarian pot pies recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in creamy veggie pot pies for a cozy pub-style meal at home, served with a side of chips and salad or mashed potatoes.
Ingredients:
  • 40g butter
  • 1 leek, pale section only, thinly sliced
  • 500g packet chopped pumpkin & sweet potato
  • 160ml (2/3 cup) Vegetable Liquid Stock
  • 250ml (1 cup) thickened cream
  • 23.40 gm Dijon mustard
  • 200g broccoli, cut into small florets
  • 60g baby spinach
  • 20.00 ml fresh thyme leaves, plus extra, to serve
  • 100g (1 cup) pre-grated 3 cheese blend
  • 2 sheets frozen butter pastry, just thawed
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 220C/200C fan forced with a baking tray inside.
  • In a saucepan over medium heat, melt butter. Sauté leek until softened, about 2 minutes. Add pumpkin mixture and garlic, stir to combine. Pour in stock, bring to a boil, then simmer partially covered for 5 minutes until pumpkin and sweet potato are tender.
  • Mix in the creamy mustard and simmer for 2 minutes until slightly reduced. Add the broccoli, spinach, and thyme. Cook, stirring frequently, for 3 minutes until the spinach wilts. Fold in the cheese, season to taste, and enjoy!
  • Use a 12cm round pastry cutter to create 2 discs from each pastry sheet.
  • Divide the hot vegetable mixture into four 250ml (1 cup) ovenproof ramekins. Top each with a pastry disc and press the edges to seal with a fork. Brush with egg, place on a preheated tray, and bake for 15 minutes until the pastry puffs up and turns golden brown. Season and sprinkle with extra thyme before serving.

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