Testy Springy Vegetarian Pot Pie Recipe

Enjoy spring veggies in a hearty vegetarian pot pie with whole grain mustard, herbs, and crisp puff pastry.


2 teaspoons sea salt, divided 2 cups diced baby potatoes 1 cup diced peeled carrots 1 cup fresh English peas (or frozen petite peas) 4 tablespoons unsalted butter, divided 1 cup diced fresh fennel bulb 1 large leek, stem and dark green leaves trimmed, thinly sliced 1 cup trimmed tiny mushrooms (beech, enoki, or button) 2 large cloves garlic, minced 1 cup tender stalks of asparagus, cut into ½-inch lengths 2 tablespoons all-purpose flour, plus additional for rolling puff pastry 1 ½ cups vegetable stock 1 cup sour cream 1 tablespoon whole-grain mustard ½ teaspoon freshly ground black pepper 1 tablespoon fresh thyme leaves 1 tablespoon finely chopped fresh Italian parsley 1 tablespoon finely chopped fresh tarragon leaves 1 tablespoon finely chopped fresh chives 1 sheet frozen puff pastry, thawed overnight in the refrigerator 1 egg, lightly beaten



Boil a big pot of water with 1 teaspoon sea salt. Simmer carrots and potatoes 10 minutes. Simmer fresh peas 2 minutes, frozen 1 minute. Drain and save veggies.  


Heat 2 tablespoons butter in a 10-inch cast iron pan on high. Soften fennel in 2 minutes. Add leeks, mushrooms, garlic, and remaining teaspoon sea salt.


Cook and stir mushrooms for 5 minutes to release juices. Add asparagus and cook 1 minute. Put blanched potatoes, carrots, and peas in skillet.


Push the veggies aside and add the remaining 2 tablespoons of butter to the well. Reduce heat to medium. Add 2 tablespoons flour to melted butter.  


Coat veggies with butter and flour. Add veggie stock, boil. Stir sour cream, mustard, black pepper, and herbs in a pan.  


Cool the pan for 20 minutes to warm. Heat the oven to 425 F. The puff pastry should be 11 inches long and floured. Trim the pastry edges and place on the cooled skillet.   


Make steam slits in pastry and brush egg on it. Make decorative dough scrap cutouts. Baking the pot pie on the centre rack takes 20 minutes.  


Reduce heat to 350 F and bake pastry 10-15 minutes until deep golden brown. Remove pot pie from oven and let cool 20 minutes. Serve bouncy vegetarian pot pie slices while warm.  


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