Winter Vegetable Pot Pie
This is a hearty, warming and satisfying Veg dish I originally was inspired to make from Jamie Oliver. I use whatever winter veg I have on hand to create this cold season dinner. Lentils and beans add protein but you can add a meat or chicken layer if you like. This is a very forgiving dish….meaning you can toss almost any combination of veg and beans together, top with a creamy sweet potato and cauliflower mash and it tastes robust and hearty and very filling. I like to make it in individual bowls. Denby has amazing oven to table bowls, just the right size for a hefty serving. I serve it up with a tossed salad, sourdough bread slathered with olive oil and fresh garlic and a glass of deep, rich red wine…. an Old Vine Zinfandel or Rioja is divine.
Vegetarian or Not Winter Pot Pie
Prep
Cook
Total
Yield 6 -8 servings
Use any variety of root veg you have on hand. You can use kidney beans or firm white beans in place of the chick peas. I season this with Smoked Sea Salt to give a gentle earthy flavor. You can add cooked diced chicken or ground beef as the bottom layer for a more traditional Pot Pie.
Ingredients
- 3 large White Potatoes, scrubbed or peeled and chopped big
- 2 large Sweet Potatoes or Yams, peeled and chopped big
- 1/2 head Cauliflower
- 11/2 cups dried green Lentils (don't use red lentils...too mushy)
- 1 Onion, chopped
- 4 cloves Garlic, peeled, chopped
- 2 Leeks, chopped
- Splash of Sherry Vinegar, Balsamic Vinegar or Soy Sauce
- Smoked Sea Salt and Ground Pepper
- 4 Carrots, chopped
- 2 Parsnips. peeled chopped
- 2 Zucchini or 2 cups Squash, chopped
- 12 Mushrooms, quartered
- handful of Cherry Tomatoes, halved or a handful of Sundried Tomatoes
- big glug of Red Wine
- handful of Parsley, chopped
- 2 sprigs Thyme, pulled off the stalk
- 1-2 cups Veggie Broth
- 1 can Chick Peas or Kidney Beans, rinsed and drained (I use boxed....I hate cans)
- Grated Sharp Cheddar Cheese (optional)
Instructions
- Rinse the Lentils and bring to boil with water to cover by 2 inches, reduce heat and simmer, covered until tender but still holding their shape....about 15-20 minutes, rinse and drain if there is extra water. You many have to add a bit of water while cooking to just keep them covered
- Heat 1/2 cup Veggie Broth in a pressure cooker, add White Potatoes, Sweet Potatoes and Cauliflower
- Lock lid in place, bring to pressure and cook 7-9 minutes. Let pressure come down naturally
- Alternatively, bring Broth and enough water to cover Potatoes. Cook White Potatoes about 10 minutes. then add the Sweet Potatoes and Cauliflower and bring back to boil simmer 15-20 minutes until tender and drain, cover and set aside
- Saute the Onions, Leeks, Garlic and Salt and Pepper in a splash of Olive Oil until soft
- Add a generous splash of Vinegar or Soy Sauce and let simmer another 5 minutes or so
- Add the remaining Veg, 1 cup of Broth and Red Wine and simmer 10 minutes
- Add the Herbs, Beans and Lentils stirring gently to combine, let everything simmer until hot
- Tip Veg mixture into a big oven proof casserole or individual oven proof bowls
- Mash the Potatoes. If you pressure cooked them, just mash them up, broth and all. If you boiled them you may have to had some Milk or Soy Cream or Sour Cream or Creme Freche....whatever you like. Season with Salt and Pepper
- Pile the Mash on top of the casserole or the bowl, sealing around the edges.
- You can grate some cheese on top if you like
- Place on a baking sheet and bake at 200c or 180f 20-30 minutes until brown and bubbling
Winter Vegetable Pot Pie
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