Description
A savory pot pie filled with mushrooms and vegetables, topped with ruffled pastry.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound mixed mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, mushrooms, thyme, and rosemary and cook until mushrooms are browned and softened, about 8-10 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in vegetable broth and bring to a simmer, stirring constantly, until thickened.
- Stir in heavy cream and frozen peas. Season with salt and pepper.
- Pour filling into a pie dish.
- Cut puff pastry into strips and arrange over the filling in a ruffled pattern.
- Brush pastry with beaten egg.
- Bake for 20-25 minutes, or until pastry is golden brown and filling is bubbling.
Notes
- You can use any type of mushrooms you like.
- Add other vegetables such as potatoes or corn.
- For a richer filling, use milk instead of cream.
Nutrition
- Array