Vegetable Pot Pie

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Ingredients

  1. 4 red potatoes, diced
  2. Salt & pepper
  3. 1 leek
  4. 1 onion
  5. 1 fennel
  6. 3/4 cup flour
  7. 3 1/2 cups vegetable broth
  8. 1 tbs thyme
  9. 1 tbs oregano
  10. White button mushrooms
  11. 1/4 cup parsley
  12. 5 carrots
  13. 1 1/2 cups peas
  14. 1/4 cup skim milk
  15. 1 sheet puff pastry
  16. 1 egg + 1 tbs water

Steps

  1. Preheat oven to 200.

  2. Place potatoes in large pot. Fill pot with water and season with salt. Bring to a boil and boil for 8 minutes. Drain and set aside.

  3. Spray pot with olive oil spray. Add leek, onion, fennel, salt & pepper. Cook for 8 minutes. Whisk in flour and cook for 4 minutes. Whisk in vegetable broth, thyme, oregano, mushrooms, parsley, carrots, peas and potatoes. Stir to combine. Add salt & pepper. Drizzle in milk and stir. Simmer on low for 25 minutes.

  4. Add puff pastry to pie case. Add filling. Place over top. Do an egg wash and poke holes into. Cook for 25 minutes. Let cool for 5 minutes and serve.

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