Vegetarian Pot Pie with Roasted Root Vegetables





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Learn how to make my vegetarian pot pie recipe with roasted root vegetables. This is a wonderful twist on a classic pot pie recipe, flavored with garam masala spice and rich coconut milk. It’s also really easy to make it a vegan recipe just by using a vegan brand of puff pastry.

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VEGETARIAN POT PIE WITH ROASTED ROOT VEGETABLES
Serves 4

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INGREDIENTS:
2 ¾ cup (410g) sweet potatoes, peeled and cut into chunks
1 ½ cups (225g) fennel bulb, sliced into thin half moons
¾ cup (110) parsnips, cut into small chunks
2 tbsp (30 ml) olive oil, separated
Salt and Pepper to Taste
½ tsp (2.5ml) Garam Masala spice blend
1 cup (150g) frozen pearl onions
1 15-ounce can (396ml) of “Full Fat” coconut milk (not light coconut milk)
1 ¼ cup (300ml) fresh kale, torn into bite-sized pieces
1 sheet puff pastry (Pepperidge Farm Puff Pastry is approved as a Vegan Product)
1 egg, beaten (OK to omit for vegan option)
1 tsp (5ml) fresh sage, chopped and 3-8 Fresh Sage leaves for garnish
Sea salt

METHOD:
Preheat oven to 450F (225C).

Place the sweet potatoes, fennel, parsnips, 1 tbsp. of olive oil, salt and pepper, and garam masala in a large bowl. Toss to combine.

Transfer vegetables to a large rimmed-lined baking sheet. Roast for 20 minutes. At this stage, they will not be fully cooked, they will continue to soften in the oven when baked in the pot pie.

Heat remaining tablespoon of olive oil in a large Dutch oven. Add frozen pearl onions, cook until onions are golden brown and cooked through. Add coconut milk and simmer until warmed through and all coconut oil is melted.

Add in the roasted vegetables, kale and 1 tsp of chopped sage.

Transfer vegetable mixture to a 9-inch (23cm) pie plate. Top with a sheet of cold puff pastry. Seal the sides of pastry to the pie plate. Trim edges to avoid too much overhang. Pop in freezer for 15 minutes in order for pastry to become very cold.

Brush pastry with beaten egg, place safe leaves decoratively on pastry. Sprinkle sea salt in the center.

Bake for 20 minutes or until pastry is golden brown and puffed up. Serve immediately.

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