Recipe

Vegetable Pot Pie

Ingredients

4 medium potatoes
3 tbs olive oil, divided
1 large onion, finely chopped
6 medium carrots, peeled and sliced
2 tbs unsalted butter
½ cup all-purpose flour
1 ½ cups milk
2 cups vegetable broth
1 ½ tsp salt
½ tsp black pepper
1 tsp dried thyme
¼ cup white wine (Sav Blanc)
¾ cup frozen peas
2 sheets puff pastry, thawed

Method

Preheat oven to 200°C.

Pierce the potatoes several times with a fork or knife, and microwave until cooked through (5-10 minutes, depending on the size of the potatoes). Allow potatoes to cool slightly so that you can handle them, and chop into small cubes.
Transfer cubed potatoes to a large bowl, and set aside.

Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, saute the onions until they begin to brown and caramelise (15 – 20 mins).

Add the carrots in with the onions, and continue to cook until tender (5 – 7 mins). Transfer cooked vegetables to the bowl with the potatoes, and set aside.

Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly stir in the milk, broth, thyme, salt and pepper in with the flour mixture. Constantly stir as the sauce thickens/ Add the white wine and cook for another minute.

Turn the heat off, and stir in the cooked vegetables and peas into the sauce. Taste for salt and pepper.

Pour the filling into a 13×9-inch baking dish, and bake at 200°C in the oven for 18 minutes. Remove the dish from the oven and place the puff pastry over the top of the filling, gently folding some of the pastry over the sides of the pan. Cut 3 slits in to the top of the puff pastry so steam can escape. Return the baking dish to the oven and bake for another 10 minutes, until puff pastry is golden. Allow to cool 5 – 10 minutes before serving.

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