This Delicious Vegetable Pot Pie is a comforting, nutritious, and plant-powered twist on a classic dish, making it a perfect meal for anyone looking for a hearty and wholesome option. Packed with vibrant vegetables, protein-rich lentils, and a creamy sauce infused with herbs and mustards, this pot pie is finished with a flaky, golden phyllo pastry topping, giving it the ultimate balance of taste, texture, and nourishment.
The variety of colourful ingredients in this pot pie offers an exciting nutritional boost to your meals. Brown onions, garlic, and celery provide a base full of flavour while delivering antioxidants and prebiotic fibres, which support gut health and immune function.
Adding potatoes and carrots brings wholesome carbs and beta-carotene, an antioxidant that supports healthy skin, eyes, and immune health. These root vegetables are also rich in vitamins and minerals, including potassium, vital for maintaining healthy blood pressure levels.
Frozen spinach and peas are green powerhouses loaded with vitamins A, C, and K, iron, and plant-based protein. Spinach’s vitamin K content is particularly beneficial for bone health, while peas are rich in fibre, which supports digestion and heart health.
Adding brown lentils to the filling ensures an excellent plant-based protein and fibre source. This keeps you full and energised while promoting stable blood sugar levels and supporting heart health. Lentils are also packed with iron, essential for oxygen transport in the body.
The creamy, herb-infused sauce is made with health-conscious ingredients like plant-based milk, vegetable stock, and nutritional yeast. These provide a dairy-free base that is low in saturated fat while nutritional yeast adds a delicious cheesy flavor along with a boost of B vitamins, essential for energy and vitality.
The tangy zip of Dijon mustard, whole grain mustard, and white vinegar enhances the flavour profile while providing additional nutrients like selenium and small amounts of potassium. Mustards are also low in calories and fat, making them a healthy addition to the dish.
To bring it all together, ground flaxseed (linseed) not only helps thicken the filling but also contributes a good dose of omega-3 fatty acids, which are beneficial for heart and brain health. Flaxseeds also provide additional fibre to support digestion and overall well-being.
The topping, made with phyllo pastry, is a lighter option compared to traditional heavy pie crusts, making the dish lower in calories and fat while still giving that perfect crisp and flaky finish.
Finally, fresh herbs like parsley and thyme elevate the flavours while contributing antioxidants, anti-inflammatory properties, and a variety of essential nutrients, including vitamin C and manganese.
This vegetable pot pie isn’t just delicious—it’s a powerhouse of fibre, vitamins, and plant-based nutrients. Whether you’re a plant-based eater or simply looking for a hearty and health-conscious dinner, the Delicious Vegetable Pot Pie is a cosy, nutrient-dense meal that satisfies your appetite while contributing to your overall well-being.
Delicious Vegetable Pot Pie
Ingredients
- 1 brown onion diced
- ⅓ cup cornflour (cornmeal)
- 1 cup vegetable stock
- 3 cups plant-based milk
- 2 tsp dijon mustard
- 1 tsp wholegrain mustard
- 2 cups potatoes chopped into cubes
- 4 cloves garlic minced
- 3 large carrots diced
- 2 celery sticks sliced
- 1 cup frozen peas
- 1 cup frozen spinach
- ¼ cup parsley
- 3 sprigs thyme
- 1 can brown lentils
- 1 tbsp white vinegar
- 1 tbsp nutritional yeast
- filo pastry
Instructions
- Preheat oven to 180°C (350°F).
- In a large stock pot add a little amount of water or stock and fry the onions and garlic for 2 mins until onions are translucent.
- Add carrot and celery and cook for another 3 minutes.
- Reduce the heat and add in the mixed cornflour and plant based milk, mixing until everything is combined.
- Add the all other ingredients except the pastry and simmer for 15 mins, or until potatoes have softened.
- Place mixture evenly into ramekins and take a sheet of filo pastry each, crunching the pastry up and placing on top of the mix.
- Baste pastry with a little plant-based milk to help brown.
- Bake for 30-35 mins.
