In the same vein as my mushroom and lentil cottage pie, this veggie pot pie checks all the hearty and comforting boxes of a chicken pot pie while being suitable for vegetarians. In fact, you can even make it vegan if you make plant-based swaps for the puff pastry and milk!
The flavourful filling is made up of a mix of root vegetables – I use carrots, parsnips, turnips and potatoes, but you can use whatever mixture you’d like – along with a bit of kale for some greenery and texture. The veggies are also roasted in advance to enhance the browned, caramelised flavours.
Topped with buttery and flaky puff pastry, this is sure to become a warming and comforting vegetarian favourite.
How to Make Root Vegetable Pie with Puff Pastry
The first step to making this pie is to prep the veggies, which is simple and unfussy. All you need to do is peel and dice some turnips, potatoes, parsnips and carrots.
As I’ve mentioned, go ahead and use some or all of these vegetables – or add in others! It’s up to you.
Add your chopped veg to a large bowl and drizzle with a touch of olive oil. Season with some salt and pepper, stir to combine and then spread them out over a parchment-lined baking sheet.
Move to a 220°C/425°F oven and roast for about 10-15 minutes, just until they’re turning brown and getting tender.
Meanwhile, get the rest of your filling together. Add a bit more olive oil to a large saucepan and set it over medium heat. Once it’s shimmering, add some diced shallot and celery along with a generous pinch of salt.
Cook this until just softened and translucent – only about 5 minutes. Then, add in some minced garlic and a bit of miso paste. The miso gives a depth of flavour to the pie that really can’t be recreated.
Cook this for a bit longer, just until super fragrant, before stirring in some flour and a bit of parsley and thyme. The flour will thicken the filling and give it a nice viscosity.
Toast the flour for a few minutes before pouring in some dry white wine – this gives a brightness and subtle acidity to the pie and makes it not so heavy. Cook this until the strong alcoholic smell has gone away and the liquid is all but reduced.
Then, stirring constantly, pour in some vegetable stock and milk – use plant-based milk if you want to make this vegan. Now, all you need to do is add in your roasted vegetables, some torn kale leaves and a bit of lemon zest (also to brighten up the dish!).
Bring the mixture up to a simmer and let it bubble away for a few minutes – just to wilt and tenderise the kale. Off heat, stir in some lemon juice.
Then, roll out your puff pastry. If you want to go totally homemade, go ahead and use half of my rough puff recipe for this! Otherwise, storebought is fine and, if you want to make it vegan, use a plant-based option.
Cut the pastry to fit the dish you’re baking the pie in (you can even make individual pies in ramekins). Pour the filling into the dish and then top it with the pastry.
Brush the top of the pastry with a beaten egg and then sprinkle over a bit of flaky salt and some black pepper over it. Set it on a rimmed baking sheet and then move it back to the oven.
Bake the pie until the pastry is crisp, flaky and deeply golden brown and the filling is bubbling – this will take about 15-20 minutes. Remove it from the oven and wait at least five minutes before serving!
Root Vegetable Pot Pie with Puff Pastry
Ingredients
- 2 turnips peeled and cut into 2cm (½in) pieces
- 2 small potatoes peeled and cut into 2cm (½in) pieces
- 1-2 carrots peeled and cut into 2cm (½in) pieces
- 1-2 parsnips peeled and cut into 2cm (½in) pieces
- 90 ml (6 tbsp) olive oil divided
- 2 shallots finely diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 20 g (1 tbsp) white miso paste
- 10 g (1 tbsp) flat-leaf parsley finely chopped
- 5 g (1 tsp) fresh thyme finely chopped
- 50 g (⅓ cup) plain (all-purpose) flour
- 120 ml (½ cup) dry white wine
- 500 ml (2 cups) vegetable stock
- 500 ml (2 cup) whole milk
- 50 g (2 cups) kale torn from stems and chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 300 g (10½ oz) puff pastry one store-bought sheet (or half of my rough puff pastry recipe)
- 1 egg beaten
Instructions
- Preheat oven to 220°C/425°F. Add the turnips, potatoes, parsnips and carrots to a large mixing bowl. Drizzle over 1 tbsp of the olive oil and season generously with salt and pepper. Mix to combine and add to a parchment-lined baking sheet.
- Move to the oven and roast for 10-15 minutes – until beginning to brown and the vegetables are lightly tender but still offer resistance when pricked.
- Meanwhile, add the remaining oil to a large saucepan and set over medium heat. Once shimmering, add the shallot and celery along with a generous pinch of salt. Cook, stirring occasionally, until softened – about 5 minutes.
- Add the garlic and miso paste and cook, stirring frequently, until very fragrant – only about 2 mintues.
- Add the parsley, thyme and flour. Cook, stirring constantly, for about 3 minutes to toast the flour.
- Pour over the wine and cook until the strong alcoholic smell has dissipated and the wine has fully absorbed into the flour.
- Stirring constantly to avoid lumps, stream in the vegetable stock and milk. Add the roasted vegetables, kale and lemon zest. Stir to combine and bring to a simmer. Cook for about 5 minutes, just to soften and wilt the kale. Off heat, stir in the lemon juice and taste to adjust for seasoning.
- On a well-floured work surface, roll out the puff pastry until it's about 5mm thick and wide enough to cover the surface of a 20cm (8in) square baking dish – or other similarly-sized baking dish. Cut it to size if necessary.
- Pour the vegetable filling into the baking dish and then top with the puff pastry. Brush the pastry with the beaten egg and season the pastry with black pepper and flaky salt, if desired.
- Set the pie on a rimmed baking sheet (to catch drips) and move to the oven. Bake until the filling is bubbling and the pastry is deeply golden brown, flaky and crisp – about 15-20 mintues. Allow to cool for 5-10 minutes before serving.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This root vegetable pie is so tasty topped with buttery, flaky puff pastry. It’s also simple to make and delightfully heavy and filling.
Are you after a great veggie pot pie recipe? Have any questions? Let me know in the comments!