Vegetable Pot Pie
A vegetable pie featuring potatoes and mushrooms.
Ingredients
parboiled potatoes (diced into sizable chunks)
button mushrooms
1 handful
vegetable stock
150 ml
vegetables (onion, carrot, celery as per base recipe)
to taste
cream (as per base recipe)
to taste
pastry (puff pastry lid)
to taste
Instructions
1
Preheat and cook the vegetables
Preheat the oven to 190˚C / 375˚F / gas mark 5. Sauté the onion, carrot, and celery until softened. Add the flour and cook for 1 minute more.
2
Make the filling
Add the parboiled potatoes and mushrooms and cook for 1 minute. Pour in the cream and vegetable stock, then simmer over medium heat until thickened.
3
Assemble and bake
Spoon the mixture into pie dishes, top with the pastry lids, and bake until the pastry is golden and the potatoes are cooked through.
