Warm, comforting, and packed with seasonal root vegetables, this flaky winter vegetable pie topped with puff pastry is the perfect vegetarian comfort food!
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There is little more comforting on a cold day than a piping hot pot pie! With a flaky puff pastry topping and rich, creamy filling, traditional pot pies are the very definition of comfort food. This winter vegetable pie takes all those traditional elements and combines them with a bounty of seasonal vegetables. I am always looking to include more vegetarian meals in my repertoire and this delicious, savoury pie certainly fits the bill. Packed with a medley of vegetables and a creamy filling flavoured with grainy mustard and sharp cheddar cheese, you will hardly miss the meat in this winter vegetable twist on a classic comfort food!
Ingredient Notes
Root Vegetables: This winter vegetable pie uses a medley of seasonal root vegetables. I chose three of my favourites: carrots, parsnip, and rutabaga or yellow turnip. But there are so many other great winter vegetables that you could use, such as white turnips, sweet potatoes, yams, or any of the winter squashes.
Leeks: Leeks have a mild onion flavour that pairs well with the other vegetables in the pie.
Mushrooms: I like adding mushrooms to this recipe, but feel free to leave them out or substitute with another vegetable if you prefer.
Parsley: Add a generous amount of chopped parsley for colour and freshness!
Vegetable broth: To keep this recipe vegetarian I use a vegetable broth to create the sauce. However, chicken broth works just as well if that’s what you have on hand.
Grainy Mustard: A heaping spoonful of grainy mustard add a tangy punch of flavour to this comforting dish.
White Cheddar Cheese: A sharp white cheddar cheese, such as an English or Irish Cheddar, adds another depth of flavour to this recipe and pairs perfectly with the grainy mustard.
Crème Fraîche: Here I add a bit of crème fraîche to the filling for added creaminess. Crème fraîche is thicker than heavy cream and has a nice tanginess that works so well in this recipe. However, you can easily substitute with heavy cream if that’s what you have on hand.
Puff Pastry: Using store bought puff pastry is a great timesaver when making pot pies. You can certainly substitute a homemade pie crust if you prefer. You will need 1 or 2 sheets of puff pastry for this recipe, depending on the size of the pastry and size of your dish. Here I made four individual pot pies and used two sheets of puff pastry. If you make a single pot pie in a casserole dish, you may only need 1 sheet of puff pastry.
When using puff pastry, it is important to keep the pastry cold. Those hundreds of flaky layers are created by repeatedly folding the dough to create ultra-thin layers of fat in the dough. If the dough becomes too warm, then the fat layers could soften and squish together and, well, your puff pastry won’t puff! So be sure to thaw the pastry in the fridge rather than on the counter, allow the filling to cool down before using, and try not to overwork the pastry when rolling out.
How to Make Winter Vegetable Pie
Prepare the vegetables
As the star ingredient, there are plenty of vegetables packed into this comforting pie! The first step is wash and chop all those vegetables. Thinly slice the leeks and quarter the mushrooms. Cut the root vegetables into small bite-sized cubes.
While the mushrooms and leeks can cook in the sauce, the tougher root vegetables will need to be cooked first before adding to the filling. I like to blanch them in boiling water just until fork tender. You can start this process and then make the sauce for the filling while the vegetables are cooking.
Bring a pot of water to a boil and generously season with kosher salt. While it does take longer to cook them separately, because each of these root vegetables cook at different times, it is worth the extra step.
Add the parsnips to the boiling water and boil for about 10 minutes or until fork tender. Use a slotted spoon to remove the parsnips from the water and set aside in a small bowl. Add the rutabagas and boil for 6 to 8 minutes or until fork tender. Use a slotted spoon to remove the rutabagas and then set aside. Lastly add the carrots and boil for 4 to 5 minutes or until fork tender. Drain the carrots and add to the other root vegetables.
Prepare the filling
While you are blanching the root vegetables you can prepare the sauce. In a deep skillet melt the butter over medium heat. Add the chopped onions and sliced leeks, and season with a sprinkle of kosher salt. Sauté over medium until the leeks and onions are softened. Add the mushrooms and cook for another couple of minutes until they are cooked through.
Mix in the minced garlic and thyme and cook for 30 seconds until fragrant. Add the flour and stir until completely blended into the butter. Slowly add the vegetable broth to the pain, stirring constantly to prevent lumping. When all the broth is added, let simmer for a couple of minutes to thicken.
When the filling is thickened, it’s time to add the flavourings. Add the grainy mustard, shredded sharp cheddar cheese, and the crème fraîche. Stir until well combined and the cheese melted. Check the seasoning, adding kosher salt and pepper as needed.
When the filling is ready, stir in your cooked root vegetables and the fresh parsley. If possible, allow the filling to cool down before topping with the puff pastry. While you can use the filling hot, it does cause the puff pastry to soften and not puff quite as much.
Assemble the pie
This recipe can be made into individual pies or one large pie.
On a lightly floured counter, unroll the puff pastry. Lightly roll out the puff pastry to make it a little larger. Cut pastry to fit the tops with a half inch overhang. Brush the edge of the ramekins or casserole dish with egg wash.
Transfer the cooled filling into lightly greased individual ramekins or gratin dishes or into a large casserole dish. Top the filling with the pastry, pressing down around the edge of the dish to seal.
Brush the top of the pastry with egg wash. Cut several slits into the pastry to allow steam to escape. Sprinkle with coarse sea salt and fresh thyme if desired.
The individual dishes I used here are 6 inch gratin dishes from All-Clad. You can find them here.
Bake the pie!
Preheat the oven to 400 deg F. Place the pie dishes on a baking sheet to catch any overflow. Bake for 30 to 40 minutes or until the pastry is golden brown and the filling is bubbling. Let cool slightly before serving and enjoy!
More Comfort Food Recipes
If you love cooking with flaky puff pastry try these recipes:
Winter Vegetable Pie
Ingredients
- 3 carrots
- 2 parsnips
- 1 small rutabaga
- 2 leeks
- 8 cremini mushrooms
- 1 small onion
- 2 cloves garlic
- ½ cup chopped fresh parsley
- 2 tbsp chopped fresh thyme *see note
- ½ cup butter
- ½ cup flour
- 2¼ cups vegetable broth
- ½ cup crème fraiche **see note
- 1 cup shredded sharp white cheddar cheese
- 1 tbsp grainy mustard
- 1 to 2 sheets frozen puff pastry thawed
- 1 egg beaten
- kosher salt and pepper as needed
- extra fresh thyme for garnish if desired
- coarse sea salt for garnish if desired
Instructions
- Prepare the vegetables. Peel and chop the carrots, parsnip, and rutabaga into small bite-sized pieces. Slice the leeks and quarter the mushrooms. Dice the onions and mince the garlic. Set the vegetables aside.
- Bring a pot of water to a boil and generously season with kosher salt. When the water comes to a boil add the parsnips and cook until fork tender. Use a slotted spoon to remove the parsnips. Repeat with both the rutabaga and the carrots.
- Meanwhile add the butter to a deep skillet and heat over medium heat. Add the leeks and onions to the butter and sauté until softened. Add the mushrooms and continue cooking until the mushrooms are cooked through. Add the garlic and fresh thyme and sauté for 30 seconds or until fragrant.
- Add the flour to the skillet and stir until completely blended with the butter. Slowly add the vegetable broth to the skillet, stirring constantly to prevent lumps. Bring the sauce to a simmer, stirring occasionally to prevent sticking.
- Stir the crème fraiche into the sauce and add the shredded cheese and grainy mustard. Cook, stirring occasionally until the cheese is melted. Stir in the chopped fresh parsley. Add the cooked root vegetables and set aside to cool.
- Preheat the oven to 400°F / 204°C. On a lightly floured counter unroll the puff pastry. Lightly roll the puff pastry to make it slightly bigger. If using individual ramekins, cut out pieces of pastry that fit the top of the ramekins leaving a half inch more on each side. If using a baking dish, leave the pastry whole.
- Transfer the cooled filling to the individual ramekins or a large baking dish. Brush the edge of the dish with the beaten egg. Lay the puff pastry on top of the dish and press around the edge of the dish to seal.
- Brush the top of the pastry with the beaten egg. Cut several slits on top of the pies. Sprinkle the top with chopped fresh thyme and coarse sea salt for garnish if desired.
- Place the ramekins or baking dish on a baking sheet to catch any overflow. Bake the pie for 30 to 40 minutes or until the top is golden brown and the filling is bubbling. Let cool slightly before serving and enjoy!
Notes
Let me know what you think about this recipe in the comments below!
If you made the recipe, I would love to see! Tag @rhubarbandlavender on Instagram.