Delicious Vegetable Pot Pie
A comforting and hearty plant-based pot pie filled with a creamy, herb-infused vegetable and lentil filling. Packed with wholesome ingredients like potatoes, carrots, spinach, and brown lentils, and topped with crispy golden phyllo pastry, this dish is bursting with flavor, texture, and nutrition. Perfect for a cozy, satisfying meal!
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.
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