Cosy Veggie Pot Pie
Nothing screams comfort food like some sort of saucy, hearty stew covered in a buttery, flaky puff pastry. The best part is this delicious ‘pot pie’ is the epitome of a clean-out-the-fridge type of dish. Don’t be afraid to make it your own. Play around with spices and use those veggie scraps! The leftovers are amazing with a fried egg on top for breakfast. I like to reheat it in my toaster oven while my egg is frying.
Method
Based on 6 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/gas mark 6.
Step 2
Make the filling: in a large flameproof casserole dish or heavy-based pot, heat the oil over a medium heat. Add the onion and a big pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, 4–5 minutes. Add the celery and carrots and cook, stirring, until the carrots are softened slightly, 6–8 minutes. Add the red pepper and rosemary and cook, stirring, until the pepper is softened, 3–4 minutes. Add the garlic, paprika, cumin and cayenne and cook, stirring frequently, until fragrant, 1–2 minutes. Stir in the drained lentils.
Step 3
Add the cornflour and use a wooden spoon to toss and coat the vegetables. Stirring constantly, add 250ml water (if cooking 6 portions), followed by the milk. Cook, stirring occasionally, until visibly thickened, 4–5 minutes. Remove the pot from the heat and stir in the parsley. Taste and adjust the salt as needed.
Step 4
Carefully transfer the mixture to a 23–25.5cm cast-iron frying pan or a deep casserole dish.
Step 5
Prepare the pastry: in a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash.
Step 6
Dust a work surface with flour. Working quickly to keep the pastry cold, roll it out into a sheet 5mm thick. Use a glass or round biscuit cutter to cut out as many rounds as you can in the dough. Place the dough rounds in an even layer on top of the vegetable filling, avoiding overlap as much as you can (a little is okay). Lightly brush the pastry rounds with the egg wash.
Step 7
Bake until the pastry is puffed up, golden and firm, about 25 minutes. Allow to cool for 5 minutes before serving. Divide the pot pie among plates or bowls, top with more fresh parsley and serve.
- Ingredients
- Based on 6 servings
-
4 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil 500ml -
3 Celery Sticks, chopped 1x Sainsbury's Celery -
2 tbsp Fresh Rosemary, picked and chopped 1x Sainsbury's Fresh Packed Rosemary 20g -
2tbsp Cornflour 1x Sainsbury's Cornflour 500g -
1 Egg, for brushing. Or ue unsweetened non dairy milk 1x Sainsbury's British Free Range Eggs Medium x6 -
4 Garlic Cloves, chopped 1x Sainsbury's Garlic -
1.5 tsp Sweet Paprika 1x Sainsbury's Paprika 44g -
0.5tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
0.25tsp Cayenne Pepper 1x Sainsbury's Cayenne Pepper 42g -
250ml Full Fat Milk, Or unsweetened non dairy milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
1 Brown Onion, chopped 1x Sainsbury's Onions Loose -
4 tbsp Fresh Parsley, chopped, some saved back for garnish 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 Tins Lentils, drained and rinsed 2x Sainsbury's Green Lentils In Water 400g (265g*) -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
3 Carrots, chopped 3x Sainsbury’s Carrots Loose -
320g Rolled Puff Pastry 1x Sainsbury's Sheet Puff Pastry x1 320g -
1 Red Pepper, deseeded and chopped 1x Sainsbury's Red Pepper