Vegetable Pot Pie
Units
Temperature
Servings
Ingredients
Roasted vegetables
- 300 g carrots, peeled, cut into 2 cm chunks rounded
- 300 g waxy potatoes, peeled, cut into 2 cm chunks rounded
- 200 g parsnip, peeled, cut into 2 cm chunks rounded
- 40 ml olive oil rounded
- to taste fine salt rounded
Sauce
- 60 g butter rounded
- 150 g onion, finely chopped rounded
- 150 g celery, finely chopped rounded
- 60 g flour rounded
- 700 ml vegetable stock rounded
- 100 ml heavy cream rounded
- 150 g frozen peas rounded
- 10 g fresh thyme rounded
- to taste fine salt and black pepper rounded
Pastry
- 500 g puff pastry, ready-rolled, store-bought rounded
- 1 egg, beaten, for egg wash rounded
Method
Method
- Preheat the oven to 220°C (fan). Toss the carrots, potatoes and parsnip with the olive oil and salt on a sheet pan. Roast for 25 to 30 minutes, turning once, until well browned at the edges and tender.
- Meanwhile, melt the butter in a wide pot over medium heat. Add the onion and celery and cook for 8 minutes, until soft.
- Stir in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the stock, then the cream, until smooth. Simmer for 8 to 10 minutes, until thickened enough to coat the back of a spoon.
- Stir in the roasted vegetables, peas and thyme. Season with salt and pepper. Reduce the oven to 200°C (fan).
- Transfer the filling to a deep pie dish.
- Roll the puff pastry slightly larger than the dish and drape it over the filling, pressing the edges to seal against the rim. Trim the excess and crimp.
- Brush with beaten egg and cut a steam vent in the centre.
- Bake for 30 to 35 minutes, until puffed and deeply golden brown all over.
Method in the Thermomix
- Roast the vegetables in the oven as in the hand method, from step 1.
- Place the butter, onion and celery in the mixing bowl. Sauté 8 min/100°C/speed 1.
- Add the flour. Cook 2 min/100°C/speed 1. Add the stock and cream. Cook 10 min/90°C/speed 2, until thickened.
- Add the roasted vegetables, peas, thyme and seasoning. Mix 10 sec/reverse/speed 1. Continue as in the hand method, from step 5.
Notes
- Roast the root vegetables hard before they go anywhere near the sauce. Simmering raw vegetables straight in the sauce waterlogs them into a pale, one-note mush; roasting drives off their water and browns their edges, which carries into the finished pie as real flavour.
- Build the sauce properly with a roux rather than reaching for cornflour at the end. A slow roux-based velouté has real body; a last-minute cornflour thickener just gives a thin, starchy gloss over a watery sauce.
- Add the peas at the very end, off the heat if possible, so they stay bright and just tender rather than turning grey and mushy.
- It keeps and reheats well for 3 days.
Ingredient substitutions
- Sweet potato can replace some of the parsnip or carrot for a sweeter filling.
- A handful of chopped mushrooms, added with the onion and celery, is a good addition.
- Nutritional yeast, stirred into the sauce, adds a savoury depth if you’re leaving out cream.