Vegetable Pot Pie

Vegetable Pot Pie

This tasty recipe is from "The Ice Kitchen", a wonderful new book by Shivi Ramoutar. It makes an ideal 'go to' book packed with recipes for our favourite place - the freezer!

This recipe is Shivi's Mixed Veg Pot Pie and we think makes a great mid week veggie alternative to have up your sleeve and to add to your repertoire. We've made it with gluten free pastry to ensure it is suitable for everyone. 

 

SERVES 4 • 15 MINUTES PREP • 35 MINUTES COOKING

2 knobs of butter (coconut oil or dairy free alternative would work well too)

1 onions, finely chopped

2 garlic cloves, finely chopped

2 sprigs of thyme, leaves finely chopped

3 tbsp gluten free flour, plus extra for dusting 

5 tbsp whole milk (milk alternatives such as oat work well too)

250ml vegetable stock

1⁄2 tsp grated nutmeg

1 large sweet potatoes, cut into small cubes

4 handfuls of frozen mixed veg (a large range is great here)

2 tbsp finely chopped parsley leaves

1 x ready-rolled sheet of gluten free puff pastry (or a block of puff pastry rolled out to a thickness of 5mm), defrosted if frozen 

1 egg yolk, beaten with 1 tbsp milk

 

1. Preheat the oven to 220°C/200°C fan/Gas Mark 7.

2. Melt the butter in a large saucepan over a medium heat, then add the onions, stirring regularly until softened, for about 10 minutes. Add the garlic and thyme, stirring continuously, until the aroma hits you, for 20 seconds or so. Add the flour and mix until well combined, then add the milk and stock, continually stirring until thickened and smooth.

3. Add the nutmeg, then the sweet potato and frozen veg. Put the lid on and cook until the vegetables are warm and the sweet potato is cooked through. Stir in the parsley leaves and season with salt and pepper to taste. Transfer the veg to four individual ramekins or pour into a deep ovenproof dish.

4. Unroll the pastry onto a floured surface. Brush the edge of the pie dish with water and stick the pastry on top or cut the pastry into 4 equal pieces and position on top of the individual ramekins. Use a knife to pierce a 1cm vent in the centre of the lids and brush with the egg and milk glaze. Put on to a baking tray and bake in the oven for 25–30 minutes until the pastry has puffed up and is golden brown, then serve.

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