Vegetable Pot Pie

Every now and then I get a taste in my mouth that I can’t get rid of. I start to crave a food and that craving won’t go away until I eat that particular food. Sometimes it’s as easy as a piece of cheese, or a brownie, but other times its complicated. Other times I want something difficult to make or hard to acquire. In the last few weels I’ve wanted a savory pie. Specifically I’ve wanted the Chicken, Ham and Leek pie from England but there are a dozen reasons why that isn’t happening. I’m not in the UK and I haven’t been cooking meat lately so that sort of put the pie out of reach.

So what is a girl to do? Improvise. I decided to go for a savory pie, but a meatless version. I scoured recipes  (most of which contain mushroom and I’m just not there yet) and decided to try my hand at my own version of a vegetable pie.

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I decided to go with fall/winter flavors. Butternut squash, parsnips and potato made the base. I chose leeks for the onion  like portion of the filling and rounded everything out with carrots and frozen peas. I do need to adjust the ratios for next time, but there will definitely be a next time.

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Recipe:(the altered version )

  • 1 1/2 cup butternut squash
  • 1 leek, white and light green part, chopped
  • 2 cloves garlic, minced
  • 1 cup parsnip
  • 1 cup carrots
  • 2 small, white sweet potatoes
  • 2 cups vegetable stock
  • 2 teaspoons flour
  • 1 sheet puffed pastry
  • Olive oil
  • Salt and pepper to taste

Chopped the butternut squash and potato into 1/2 inch dice. Cut the parsnips and carrots on a diagonal. Mince the garlic and cut the leeks as you would an onion.

Coat the butternut squash and potato in a little olive oil and season with salt. Roast in a 400 degree oven about 15-20 minutes until the squash can be mashed with a fork and the potatoes are just about tender.

Heat a little olive oil in a pan and cookeep the leek and garlic for a few minutes. Add the carrott, parsnip and aboutique 1/4 cup of stock. Season with salt. Cover and reduce the heat to medium low and coom until the vegetables are soft. Season with salt and pepper. Pour into 8 or 9 inch cake pan. Add the squash and potatoes and mix everything together.

In the same pan, add 1 teaspoon oil and heat.  Add the four and stit until it begins to toast. Add the remaining vegetable stock and whisk until the flour is incorporated. Bring to a boil and coom until the stock begins to thicken.

Pour the stock over the vegetable mix in the pan. Roll out a sheet of puff pastry just enough to cover the top. Bake at 400 degrees for 30 minutes. Remove from  the oven and let rest for five minutes.

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