Roasted Root Vegetable Pot Pie With Puff Pastry

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is fresher and cheaper.

Peel and dice sweet potatoes, carrots, and parsnips.

Add chopped vegetables to a large bowl and drizzle with olive oil.

Season with salt and black pepper, then stir to combine.

Spread the vegetables on a parchment-lined baking sheet.

Roast in a 425°F (220°C) oven for about 10 to 15 minutes until turning brown and tender.

Dice a shallot and a couple of ribs of celery.

Mince some garlic and chop parsley and thyme.

Strip kale from the stems and chop roughly.

Heat olive oil in a large saucepan over medium heat until shimmering.

Add shallot and celery with a pinch of salt, cooking until softened and translucent for a few minutes.

Add minced garlic and miso paste, cooking until fragrant.

Stir in flour, parsley, and thyme, toasting the flour for a few minutes.

Pour in dry white wine and cook until the alcohol smell has dissipated and liquid is reduced.

Add vegetable stock and milk (use plant-based milk for vegan).

Stir in roasted vegetables, kale, and lemon zest, bringing to a simmer.

Let bubble for a few minutes to wilt and tenderize the kale.

Off heat, stir in lemon juice.

Roll out puff pastry to fit the baking dish or use store-bought.

Pour filling into the dish and top with pastry.

Brush the pastry with a beaten egg and sprinkle with flaky salt and black pepper.

Set on a rimmed baking sheet and bake until the pastry is crisp, flaky, and golden brown, about 20 minutes.

Remove from the oven and let sit for at least 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens