With holiday season in full bloom, we can look forward to get-togethers, parties and of course…food. To stay healthy, consider incorporating healthy food into traditional dishes. One great example would be to make a vegetarian pot pie. Plus you are free to add whatever vegetable you have available.
Ingredients (serves 4)
- 2 tablespoon unsalted organic butter (or grape seed oil)
- 1/2 large heads fennel, finely chopped (you can also use celery)
- 1/2 medium yellow onion, finely chopped
- 3 medium carrots, peeled and finely chopped
- 2 cups of white button mushrooms, sliced
- 2 portobello mushrooms, sliced
- 1/2 organic potato, diced small (you can also use squash)
- 1 cup frozen green peas
- 1/4 cup parsely, finely chopped
- 1/4 cup all-purpose flour
- 3/4 cup vegetable broth
- 1/2 cup organic milk or milk substitute
- 2 tablespoon white wine
- 1 large egg yolk
- 7 ounces store-bought puff pastry
- Salt and pepper to taste
- Preheat the oven to 400 F
- In a large saucepan, melt butter in medium heat. Add fennel, onions, and carrots, and cook until onions are translucent.
- Add potato to the pan, season with salt and freshly ground black pepper.
- Add mushrooms, seal the pan with a lid and let it cook until the mushrooms let off water and are shrunken.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone. Then pour in broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and wine, and mix well. Season well with salt and freshly ground black pepper. Pour the content into a baking pan.
- Whisk egg yolk together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- Take the defrosted dough out and top it over the filling. Brush dough with egg wash and cut slits on top to vent.
- Bake for about 25-30 minutes, until crust is golden brown and mixture is bubbling.
- Serve hot!