This easy vegetarian recipe offers a fresh take on traditional pot pie. To serve, use a large spoon to cut sections of the pastry and scoop with filling into shallow bowls. If desired, serve chutney, yogurt, and chopped cucumbers on the side.

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 13x9-inch dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Melt butter in a large stockpot over medium heat. Cook and stir sweet onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in hot butter until onion is translucent, about 10 minutes.

  • Stir carrots into the onion mixture; continue cooking and stirring until the carrot is slightly softened, about 5 minutes more. Add potatoes; stir.

  • Mix milk, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, curry powder, garam masala, and ginger together in a bowl until the spices are dissolved into the liquid; pour over the vegetable mixture in the pot. Bring the mixture to a boil. Stir peas into the boiling mixture; cook until peas are warmed, 2 to 3 minutes. Pour contents of pot into a 13x9-inch baking dish.

  • Cut frozen puff pasty lengthwise into 3 even pieces; arrange atop the vegetable mixture.

  • Bake in preheated oven until the pastry is puffed and golden brown and the vegetables are tender, about 40 minutes.

Nutrition Facts

374 calories; protein 8.1g 16% DV; carbohydrates 40.1g 13% DV; fat 21g 32% DV; cholesterol 25.7mg 9% DV; sodium 478.6mg 19% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
04/05/2016
Unique delicious take on a pot pie. I didn't quite like it with the puff pastry crust but I put the filling into a freezer pie crust and put another pie crust on top and I couldn't get enough! Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/05/2016
Unique delicious take on a pot pie. I didn't quite like it with the puff pastry crust but I put the filling into a freezer pie crust and put another pie crust on top and I couldn't get enough! Read More
(2)
Rating: 5 stars
09/09/2016
This was a huge hit with both my daughters...one who is vegetarian and the other who isn't. Will definitely make again!!! Read More
(1)
Rating: 5 stars
01/05/2018
Added less of all the spices because I didn't have peas and made a smaller batch than the recipe asked for. Paired with homemade tzatziki. Read More
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