Description
This vegetarian pot pie is creamy, savory, and so indulgent. Ideal for holidays and warming up chilly winter nights. (This recipe has been updated from its original November 2022 version.)
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed* (see note below)
- 1 small head of cauliflower, cut into small bits (about 5 cups)
- 1 large Idaho potato (about 1/2 pound), peeled and cut into 1/2-inch cubes
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into half-moons (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 medium garlic cloves, minced
- 1 teaspoon dried thyme, Italian seasoning, or poultry seasoning
- 1/4 cup all-purpose flour
- 3/4 cup mushroom or vegetable broth
- One 13-ounce can unsweetened coconut milk
- 2 tablespoons white miso (or Yondu, if you have it)
- 1 cup frozen peas
Instructions
- If your dough is frozen, thaw it at room temp while you make the filling; it takes ~40 minutes.
- Preheat the oven to 425ºF.
- Place the cauliflower and potatoes on a large baking sheet. Add 2 tablespoons oil, 1/4 teaspoon salt, and lots of pepper. Toss to coat and roast until golden, about 25 minutes, tossing once halfway through.
- Meanwhile, heat the remaining tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add all the ingredients from the onion through the thyme, as well as the remaining 1/4 teaspoon salt and lots of pepper. Cook until the vegetables are soft and the onion is translucent, about 12 minutes.
- Stir in 1/4 cup flour and cook for 1 minute.
- Add 3/4 cup broth, the coconut milk, and 2 tablespoons miso. Bring to a simmer and cook over medium-low heat until the sauce has thickened, about 3 minutes.
- Turn the heat off. Stir in the roasted vegetables and 1 cup peas. Transfer to a 9×13” casserole dish.
- Reduce the oven temperature to 400ºF.
- When the dough has thawed, roll it out a bit so it’s large enough to cover the top of the pie (see tips below). Transfer the dough onto the pie* and fold the edges over if needed. Cut 8 X’s into the dough at evenly-spaced intervals to let steam escape during baking.
- Bake until golden, about 25 minutes. Let stand for 10 minutes before serving.
Notes
- Sold in most supermarkets in the freezer section. Pepperidge Farm is vegan, but doesn’t have the best ingredients. DuFour and Trader’s Joe’s brands have “cleaner” ingredients, but are not vegan.
- If the dough is cracking, it’s still too cold to roll out and needs more time to thaw. If the dough is sticking to the rolling pin or counter, sprinkle it lightly with flour. If the dough is wet/slimy, it has gotten too warm and should be refrigerated for a few minutes to firm up again. If you don’t have a rolling pin, use a bottle of wine/vinegar.
- The easiest way to transfer the dough to the casserole is to gently roll it onto the rolling pin and unroll it over the pie (see photo above).
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 325
