Veggie Pot Pies
With Rosemary & Black Pepper Crust
My favorite part of winter? All the cozy, delicious, comfort food meals. What’s more apt to warm you up on these cold nights than a pot pie! Although I do love a chicken pot pie, this one is filled with seasonal vegetables and all kinds of mouthwatering goodness. The rosemary - black pepper crust is amazing, and you won’t regret spending the extra time to add that boost of flavor.
Although the prep is a little bit of a process with all the chopping, these don’t take too long to cook and are worth the work! This recipe has become a favorite because it’s relatively easy, and you can also make it what you want. If you don’t like one of the veggies I used, feel free to swap them out! The original I found had butternut squash and pumpkin in it, but I switched these for sweet potato and turnip. Rosemary is a star in this, but you could also play around with the seasonings.
Perfect for your next Sunday lunch/dinner, and delicious enough to impress your next dinner guests!
Enjoy,
-S
Ingredients:
For the crust:
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tbs freshly cracked black pepper
1 tbs fresh rosemary, chopped
1/2 cup unsalted butter, cold and diced
2 egg yolks
1/4 cup buttermilk
For the filling:
1 sweet potato, peeled and diced
1 purple turnip, peeled and diced
2 large carrots, peeled and diced
1/2 lb brussels sprouts, trimmed and quartered
1 small head of cauliflower cut into chunks
2 tbs olive oil
Salt and pepper, to taste
Pinch of crushed red pepper
3 tbs unsalted butter
1 large onion, diced
4 garlic cloves, minced
1 lb crimini mushrooms, stemmed and sliced
2 bay leaves
1 tsp thyme
1 tsp fresh rosemary, chopped
3 tbs all-purpose flour
1/2 cup greek yogurt
3/4 cup frozen peas
2 cups vegetable broth
1 egg whisked with a splash of water
Method:
For the crust:
In a large bowl, whisk together flour, baking powder, salt, black pepper, and rosemary. Add the cold butter and combine/rub with your fingers (or pastry cutter) until the butter breaks down and the crumbs are the size of peas.
In a small bowl, whisk together the egg yolks and buttermilk. Add to the flour and stir with a rubber spatula until a dough comes together. Add a splash more buttermilk if it seems to dry. Cover with plastic wrap and chill in the fridge for at least one hour.
For the filling:
Preheat oven to 425° Add prepped sweet potato, turnip, Brussels sprouts, carrots and cauliflower to a large bowl and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake 20-25 minutes, tossing halfway through. Once cooked, remove from oven and lower temperature to 375°.
Heat a large pot over medium heat and melt 2 tbs of butter. Add onions and garlic and sauté for 5 minutes. Season with salt, pepper, and pinch of red pepper flakes.
Add sliced mushrooms and cook until browned. Stir in thyme, rosemary, and bay leaves, and cook for an other 5 minutes.
Move veggies to one side and add remaining tbs of butter to melt. Add the flour and stir, cooking for 30 seconds. Slowly add the vegetable broth, stirring the entire time. Lower heat and allow to thicken, about 10-15 minutes. Stir in the roasted vegetables.
Add Greek yogurt and frozen peas, stir, and let cook for another minute or two. Remove from heat and let cool slightly.
On a floured work surface, cut the dough evenly into four pieces. Roll each piece in to a circle that is a little bigger than the dishes you’re using.
Divide filing evenly among the ramekins or dishes. Top each pot pie with a crust circle and trim the edges so it isn’t excessively hanging over. Brush the edges of the dishes with the egg wash to seal the crust to the dish. Place all four dishes on a baking sheet and make a few small slits on the top of each pie to allow steam to escape.
Bush the tops liberally with the egg wash and sprinkle with freshly cracked pepper. Bake for 25-30 minutes or until golden brown. Allow to cool slightly and enjoy!