, ,

Vegetable pot pie

Vegetable pot pie

Vegetable pot pie with chive biscuits is the ultimate one-pot dish. It’s so comforting and super filling, two of my favorite things when you need the best of both worlds. The crispy chive biscuits ontop elevate this dish to another level if you’d rather like something simple go for flakes puff pastry biscuits instead, but I vouch for the homemade route!

Vegetable pot pie with chive biscuits is the ultimate one-pot dish. It’s so comforting and super filling, two of my favorite things when you need the best of both worlds. The crispy chive biscuits ontop elevate this dish to another level if you’d rather like something simple go for flakes puff pastry biscuits instead, but I vouch for the homemade route!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Vegetable pot pie

Vegetable pot pie

Ingredients 

  • 1 small red onion 
  • 1/4 cup yellow pepper 
  • 1 cup button mushrooms or brown mushrooms 
  • 2 medium potatoes peeled and cubed 
  • 2 cups mixed vegetables (corn, carrots and cauliflower) 
  • ¾ cup mixed beans 
  • 1 cup frozen peas 
  • 1 ½ cup vegetable stock 
  • ½ tsp dried basil 
  • ½ tsp dried parsley 
  • ½ tsp dried sage 
  • 2 crushed garlic cloves 
  • Splash of soy sauce 
  • ¼ cup good quality olive oil 
  • 400ml coconut milk 
  • 1 tbsp corn starch 
  • Salt and pepper to taste 
  • One sheet of vegan puff pastry 

or

Chive biscuits 

  • 1 cup plain-all-purpose flour 
  • 1 cup whole wheat flour 
  • 1 tbsp nutritional yeast 
  • ½ cup vegan butter or cold coconut oil cut into cubes 
  • ½ cup-3/4 cup plant-based milk 
  • Salt and pepper to taste 
  • 2 tbsp fresh or dried chives

Method

  1. Preheat the oven to 180 degrees Celsius. 
  2. Start frying the red onion and the yellow pepper in the buffet casserole in olive oil, until translucent, add in the dried basil, parsley, sage and garlic and fry a couple of minutes more. 
  3. Add in all of the cubed potatoes, defrosted vegetables, button mushrooms, drained beans, defrosted peas, vegetable stock, soy sauce then the salt and pepper to taste
  4. Cover the vegetables with the lid and let it simmer for 10 minutes. 
  5. While the vegetables are cooking, start making the topping, either roll out the vegan puff pastry sheet and cut out the rounds with a glass or a round cookie cutter
  6. Or alternatively make the chive biscuits by combining the flours, nutritional yeast, chives, salt, and pepper. 
  7. Rub in the vegan butter or coconut oil and gradually add in the plant-based milk until the dough comes together. 
  8. Roll the dough out ½ cm thick on a floured surface and press out round shapes with a glass or round cookie cutter. 
  9. Once the vegetables are cooked and the potatoes are soft when poked with a fork, pour half of the coconut milk on to the vegetables then place the biscuits on to the vegetables, brush with olive oil, sprinkle on extra nutritional yeast and place in the oven without the lid to bake for 15-20 minutes until golden brown. 
  10. Midway through baking mix the cornstarch and the leftover coconut milk and drizzle on to the exposed vegetables poking through the vegetable pot pie. Bake for another 5 minutes. 
  11. Serve the pot pie with rice and bread and store the leftovers in an airtight container for up to two days. 

I hope, you love this super filling and comforting dish! It is a one-pot wonder to make during the week that lasts you a couple of meals and that my friends are what I need during this lockdown.

M*

You might also like

Share the Love