Vegetarian Potato and Pea Pie

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 519, total fat 22 G., saturated fats G., proteins 25 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.

American pot pie pot pie Pot pie (also known as pot pie) is a type of closed pie in a baking dish. Traditionally, it's made with a vegetable and meat filling under a layer of crispy puff pastry. This recipe offers a vegetarian version of pot pie, with mushrooms replacing the meat. The pie is just as filling, delicious, and full of mouth-watering flavors. Simmer the vegetables and mushrooms in a light creamy sauce, cover them with a layer of puff pastry, and bake until golden brown. Pot pie is hearty and delicious, and its aroma will quickly bring everyone together at the dinner table.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

200 g ready-made puff pastry or shortcrust pie base, defrosted
1 tbsp (15 g) butter
2 small fennel roots, finely chopped (about 3 cups)
Half a medium onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
350 g mushrooms, sliced (about 5 cups)
1 small Russet Burbank potato, peeled and finely diced (about 2 1/2 cups)
1/4 cup flour
1 tbsp. lightly salted mushroom broth
1 cup whole milk
1 cup frozen green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tbsp. white vinegar
1 large egg yolk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, fennel bulb, carrot, champignon mushrooms, potato, peas, milk, eggs

Cooking the dish according to the recipe:

Preheat oven to 200°C and position the rack on the middle shelf.
In a heavy-bottomed saucepan or cast-iron 3-4-quart Dutch oven, melt the butter over medium heat. Once foaming, add the fennel, onion, and carrots and cook until the onions are soft and translucent, about 2 minutes.

Add the mushrooms and potatoes, season generously with salt and pepper, and stir. Cook, stirring occasionally, until the mushrooms release their juices and begin to shrivel, about 6 minutes.

Sprinkle the vegetables with flour, stir, and cook until the raw taste disappears, about 1-2 minutes. Carefully pour in the broth and milk, stirring constantly until the mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, and stir. Season generously with salt and pepper. Spread the filling in a 20x20 cm baking dish.
Beat the egg with 2 teaspoons of water and a pinch of salt.

Using kitchen scissors, cut the dough to fit the baking dish. Spread the dough over the filling and tuck the edges in. Brush the dough with egg wash and cut vents to allow steam to escape.
Place the pan on a baking sheet and bake until golden brown and the mixture begins to bubble, about 25-30 minutes. Let stand for at least 5 minutes before serving.

For this dish, choose a soft wine; aging in a Vosges oak barrel improves the taste and aroma of the wine, for example, Chardonnay..