I’ve got some fabulous comfort food for you today with this Vegetable Pot Pie recipe. Loaded with vegetables (new potatoes, turnips, carrots, leeks, kale, green peas) and a creamy sauce (surprisingly made with just a titch of half & half), all baked in a buttery, flaky puff pastry crust. This is Meatless Monday fabulousness, right here.
You may have noticed I’ve been away a while. First I took a “stay-cation” for a week. Mr. Saucy and I normally head to Hilton Head in February, but we decided to stay in Tennessee this year. I took the time to decrap my closets and be a slug, in equal measure. It was fabulous.
Then, just when I was headed back here to work, my poor little laptop contracted a vicious virus that put me out of commission for another week. Even my iPad was down for the count when I decided to update the version of iOS and it locked up. Then, we had an ice storm that delayed the repair of my computer, since the good folks at the repair shop couldn’t get to work.
I think the cooking gods were telling me I needed a break.
But, I’m back now, and with a really wonderful recipe. I took my inspiration from Ina Garten and her vegetable pot pie, but have altered it quite a bit. Not only have I changed the vegetables, but I have also changed how the sauce is made and “cheated” using frozen puff pastry. One thing I did keep the same was her inclusion of some saffron in the sauce. You can consider it optional, but it is definitely worth picking some up to add it. I just used an American saffron I found at a local market.
In the original recipe, it called for chicken stock, which of course, I haven’t used in the meatless version. What I did do was use the water in which I had pre-boiled potatoes, turnips, carrots, and wilted the kale. It was like having a super-quick vegetable stock for the sauce.
I cut the amount of butter significantly, and I didn’t miss it one bit. Her version also used fennel and Pernod, both anise flavored elements. I eliminated them and added a titch of sage for seasoning.
The verdict? I cut a slice out of it for my photo and immediately started stuffing it in my face. Using the spatula. And my fingers. I have no shame.
You must try it!
Just look at this gorgeous filling:
- FOR THE VEGETABLES:
- 1 cup diced new potatoes
- 1 cup diced turnips
- 1 cup peeled, sliced carrots
- 2 cups firmly packed, washed, stemmed and chopped kale leaves (I used baby kale, so I didn't stem or chop them)
- 1½ cups sliced, washed and dried leeks (about 1 large leek)
- 1 cup frozen green sweet peas (no need to thaw)
- FOR THE SAUCE:
- 6 tablespoons butter
- ½ cup all-purpose flour
- ¼ cup Vermouth (or a dry white wine)
- 2½ cups water reserved from pre-cooking the vegetables
- ¼ cup half and half
- Pinch saffron threads
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground sage
- 1 package frozen puff pastry (two sheets), thawed
- 9" Deep Dish Pie Plate
- 1 egg
- 1 tablespoon water
- FOR THE VEGETABLES:
- In a medium-sized sauce pan, bring 4 cups of salted water to a boil.
- Add the potatoes and turnips and cook for 10 minutes.
- Remove from the water with a strainer (I actually just cooked mine in a fine-mesh strainer for ease of removal), drain well and add to a large bowl.
- Add the carrots to the boiling water and cook for 5 minutes.
- Remove from the water with a strainer, drain well and add to the bowl with the potatoes and turnips.
- Add the kale to the boiling water and cook for 1 minute, or until completely wilted.
- Remove from the water with a strainer, drain well, and add to the bowl with the other vegetables.
- Add the leeks and peas to the bowl of vegetables and stir to combine.
- FOR THE SAUCE:
- In a large skillet, over medium heat, add the butter and melt.
- Add the flour and whisk to combine.
- Reduce the heat to low and cook for about 3 minutes.
- Add the Vermouth (or dry white wine), whisk to combine and cook for 1 minute.
- Using the same water you pre-cooked the vegetables in, measure 2½ cups and add to the flour mixture, whisking to combine.
- Add the half and half, saffron, salt, pepper and sage and whisk to combine.
- Continue to simmer for 5 minutes.
- Once the sauce has thickened, add the vegetables to the sauce and stir to completely coat the vegetables in the sauce.
- Remove from heat and set aside.
- FOR THE PIE CONSTRUCTION:
- On a lightly floured surface, use a rolling pin to roll one sheet of the puff pastry into a 12" square (this will give you enough dough to fill the pie plate with a bit of excess.
- Place the rolled out puff pastry into the pie plate and smooth the bottom and sides, leaving the excess for now.
- Add the vegetable mixture to the pie plate.
- One a lightly floured surface, roll out the second piece of puff pastry into a 12" square.
- Place the rolled out puff pastry and place it over the top of the contents in the pie plate.
- Using a knife, trim the excess dough from both layers, cutting right to the edge of the pie plate.
- Use a fork to crimp the edge of the dough, pressing the fork so both pieces of the dough are sealed.
- Using a knife, cut two slashes in the top of the dough (for venting of steam).
- Beat the egg and the water and brush the egg wash onto the top of the pie.
- Preheat the oven to 375°F.
- Place the pie plate onto a baking sheet and into the preheated oven.
- Bake for 50 minutes.