Ingredients
- 4 red potatoes, diced
- Salt & pepper
- 1 leek
- 1 onion
- 1 fennel
- 3/4 cup flour
- 3 1/2 cups vegetable broth
- 1 tbs thyme
- 1 tbs oregano
- White button mushrooms
- 1/4 cup parsley
- 5 carrots
- 1 1/2 cups peas
- 1/4 cup skim milk
- 1 sheet puff pastry
- 1 egg + 1 tbs water
Steps
Preheat oven to 200.
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.
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.
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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