Veggie Pot Pie
Ingredients
2 tbsp olive oil
1 tbsp fresh thyme
3/4 tsp dried oregano
3/4 tsp dried basil
1/2 tsp chili flakes
3/4 tsp black pepper
2 tbsp kosher salt
5 garlic cloves
2/3 cup mushrooms
1 cup carrots
1/2 cup red onion
1 cup celery
2 cups frozen poeas
2 tbsp flour
3/4 cup coconut milk
1 1/2 cup vegetable stock
2 sheets puff pastry
1 egg, for egg wash
6 medium sized ramekins
Method
In a large pot, add the oil, thyme, oregano, basil, chili flakes, pepper, and salt. Turn the heat to low and toast the herbs for about 5 minutes. Afterward, remove from heat and set aside.
Wash and chop the mushrooms, carrots, red onion, and celery into bite-sized pieces. Add all the chopped vegetables to the pot with the herbs. Sauté on medium heat for about 10-15 minutes, stirring occasionally, until fragrant.
While the vegetables are sautéing, roll out the puff pastry and cut it into rounds that will fit your ramekins. Preheat the oven to 375°F.
Once the vegetables are sautéed, add the flour, coconut milk, frozen peas, and vegetable stock. Reduce the heat to low and cover. Let it simmer for 15 minutes until it thickens to a gravy-like consistency.
Remove from heat and spoon equal amounts of the vegetable mixture into each ramekin. Place a piece of puff pastry over the top of the vegetables.
Whisk the egg to create an egg wash. Brush the egg wash over the top of each pot pie, then place them in the oven and bake for 20-30 minutes, or until golden brown.
Let cool for 10 minutes before serving warm. Enjoy!
Notes
