Wicked Pot Pie

Wicked Pot Pie

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Gary Pollard

Gary Pollard

Community member

"This versatile pie works just as well for a weekday winter’s dinner as it would at the centre of your Christmas table. A perfect pot pie for the colder months!"
Difficulty
Easy 👌
Preparation
40 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
166⅔ g
mixed vegetables
leek
2 cloves
garlic
50 g
oyster mushrooms
83⅓ g
chestnut mushrooms
potato
tbsp
olive oil
3⅓ g
sage leaves
3⅓ g
rosemary
3⅓ g
thyme
166⅔ g
puff pastry
parsnip
10 g
cashew
vegetable stock pot
116⅔ ml
soy milk
tbsp
grainy mustard
tsp
olive oil

Utensils

oven, baking sheet, baking dish, rolling pin, frying pan

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  • Step 1/13

    • oven
    • baking sheet

    Preheat the oven to Gas Mark 7 / 220 C / 200 Fan and put 2 baking trays inside to heat up.

  • Step 2/13

    • 166⅔ g mixed vegetables
    • leek
    • 2 cloves garlic
    • 50 g oyster mushrooms
    • 83⅓ g chestnut mushrooms
    • potato
    • 66⅔ g Brussels sprouts

    Open the pack of vegetable mix, clean and dice the leek, peel and crush the garlic, quarter the mushrooms, peel and cube the potato and halve the sprouts.

  • Step 3/13

    • tbsp olive oil

    Put all the vegetables in a large bowl and add the olive oil. Mix to combine and coat the vegetables then divide the mixture between the two trays. Put them back into the oven and roast for 20 mins, turning once, until golden.

  • Step 4/13

    • parsnip

    While they are roasting, peel the parsnip and cut into 1cm pieces.

  • Step 5/13

    • 10 g cashew
    • vegetable stock pot

    In a small lidded saucepan, add the chopped parsnip and cashew nuts and just cover with water. Simmer, covered, for 10 mins or until softened. Strain the liquid into a measuring jug, then add enough water to make 250ml. Stir in the vegetable stock pot / cube to dissolve.

  • Step 6/13

    • 116⅔ ml soy milk
    • tbsp grainy mustard

    Put the drained parsnip mixture into a blender and blitz to a purée, then add the soya milk (leave a little back to brush the pastry with) and blitz again to make a very smooth and creamy sauce. Add the mustard and season to taste.

  • Step 7/13

    • 3⅓ g sage leaves
    • 3⅓ g rosemary
    • 3⅓ g thyme

    Finely chop the herbs, leaving a few sage leafs whole for later.

  • Step 8/13

    • baking dish

    Once the vegetables have roasted, tip them all into a large, deep baking dish and stir through the chopped herbs. Season to taste.

  • Step 9/13

    Pour over the sauce (making sure you don’t overfill it). If you have leftover sauce, keep it aside, heat it up (if necessary) and use it as a gravy for the finished pie!

  • Step 10/13

    • 166⅔ g puff pastry
    • flour (for dusting)
    • rolling pin

    Roll out the puff pastry on a lightly floured surface to slightly bigger than your baking dish then cover the filling. Once covered, trim to size and crimp the edges with a fork to seal it.

  • Step 11/13

    If you have spare pastry, make some shapes (leaf, stars, etc.) for decoration and add them to the top and brush the top of the pie with the remaining milk from earlier

  • Step 12/13

    Prick the lid a few times with a fork to allow the steam to escape, then bake for 25 minutes or until the pastry is golden all over.

  • Step 13/13

    • tsp olive oil
    • frying pan

    Just before the pie is done, heat the remaining oil in a small frying pan over a low heat. Add the whole sage leaves and cook, stirring occasionally for 5 minutes of so or until they start to crisp. Scatter over the pie once done.

  • Enjoy your meal!

    Wicked Pot Pie

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