Vegetarian Pot Pie with Roasted Root Vegetables

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds healthy fats.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be lower in sodium and more flavorful.

Chop sweet potatoes into one inch chunks and add to a bowl.

Slice fennel into thin wedges and add to the bowl.

Chop parsnips into half inch chunks and add to the bowl.

Toss the vegetables with 1 tablespoon of olive oil and 0.5 teaspoons of garam masala spice.

Transfer vegetables onto a sheet pan and roast at 450°F for about 20 minutes.

In a large dutch oven, add 1 tablespoon of olive oil and 1 cup of frozen pearl onions, cooking until slightly charred and golden brown.

Add 1 can of full fat coconut milk to the dutch oven.

Add the roasted root vegetables back into the pot.

Add 1.25 cups of torn fresh kale and 1 teaspoon of freshly chopped sage to the mixture.

Allow the mixture to cool to room temperature.

Roll out puff pastry and fit it over the pie dish, trimming the edges.

Place the pie dish in the freezer for 15 minutes to chill the puff pastry.

Brush the pastry with egg wash (optional for vegan) and add fresh sage leaves on top.

Place on a baking sheet and bake at 400°F for 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens