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Curry Root Vegetable Pot Pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Create a vibrant and comforting pot pie by roasting assorted root veggies in a fragrant curry broth, then top with puff pastry for a satisfying meal.
Ingredients:
  • 1.75 cups sweet potato, peeled and cut into 2-inch chunks
  • 1.75 cups red potatoes, peeled and cut into 2-inch chunks
  • 1.75 cups parsnips, peeled and cut into 2-inch chunks
  • 1.75 cups carrots, peeled and cut into 2-inch chunks
  • 2 tablespoons olive oil
  • sea salt and ground black pepper to taste
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 1.5 cups vegetable broth
  • 0.5 cup whole milk
  • 3 tablespoons all-purpose flour
  • 1.5 teaspoons curry powder, or more to taste
  • 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a roasting pan, combine sweet potato, red potatoes, parsnips, and carrots. Drizzle with olive oil and generously season with sea salt and black pepper.
  • Roast the sweet potato mixture in the hot oven until the vegetables are slightly softened, for 20 to 30 minutes.
  • In a pot over medium heat, melt 1 tablespoon of butter. Sauté the onion until slightly softened, about 3 to 5 minutes. Stir in the sweet potato mixture, add 2 more tablespoons of butter, and season with salt and black pepper. Continue cooking and stirring until the butter is completely melted, about 2 to 3 minutes.
  • Warm the vegetable broth and milk in a saucepan over medium heat until it's almost boiling.
  • Coat sweet potato mixture with flour and curry powder. Thicken by stirring in broth mixture for about 3 minutes. Scoop mixture into four pot pie dishes and cover each with a puff pastry square.
  • Bake until the pastry is beautifully golden brown and puffed, for about 17 to 20 minutes in the preheated oven.

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