Vegetable Beef Pot Pie

I love venturing in to classic American comfort food recipes that I didn’t grow up with. One example, is a pot pie. I have been in awe of them and have been drooling over them from afar. I love a buttery crunch of a good pastry crust and I love the idea of sinking my fork in to something and scooping out something amazing.

This past year, I tried a vegetable pot pie for the first time. I am ashamed to say that it was a store-bought freezer meal, but it was so good. It was an Amy’s Organics pot pie. I loved it. No idea why I never thought to make it at home!

I rarely turn on the oven in the summer, but I was in the mood for a dinner like this and I had the right stuff around the house. To my surprise, even the kids liked it–they had two helpings each! Success in my book.

Vegetable Beef Pot Pie
Ingredients:

1 tbsp. olive oil
1 onion, chopped
2 shallots, chopped
4 cloves garlic, chopped
2 tsp. sea salt
2 tsp. fresh ground pepper
1 tbsp. fresh thyme
1 tbsp fresh sage, chopped
2 tsp. Herbes de Provence
2 medium red potatoes, cubed
3 carrots, chopped
1 package of soy ground beef or 1 pound of drained and cook ground beef
2 zucchinis, cubed
1 handful of cremini mushrooms, chopped
3/4 cup peas
2.5 tbsp flour
1 1/2 cups vegetable broth
1 tbsp. Worcestershire sauce
1 tbsp. balsamic vinegar
1 sheet of puff pastry
2 tbsp. butter (melted) or olive oil

Directions:

Preheat oven to 385.

Heat up the olive oil in a large pan. Start by sauteing the onions, garlic and shallots. Cook for a couple minutes, until it starts to soften.

Add in the herbs and spices.

Add in the carrots and potatoes and veggie meat. Use the real stuff if you’re in to that. Cook for a few minutes.

Add in the rest of the vegetables. You can choose a few different veggies if you’d like, but this is what worked in my house. Cook for another 2 minutes.

Stir in the flour. Let the flour cook in a bit. Pour in the vegetable broth and the balsamic vinegar. Let the mixture thicken. Remove from heat and cool for a few minutes.

Pour vegetable mixture in to a baking dish. I used a deep dish pie plate and two ramekins. Shape puff pastry over the top of the mixture. Brush the top of the pastry with oil or butter.

Place the baking dish on a baking sheet and bake in the oven for about 30 minutes.

Cool for about 10 minutes before serving.

Enjoy!

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About Hindy Garfinkel
  • melindakitchentested

    Good lord, this looks insanely delicious. I love how the pot pie is dripping over the sides. This just reminds me of my childhood. Thanks!

  • http://joyofkosher.com/ Tamar Genger

    My favorite pot pie actually uses leftover grilled chicken with mushrooms and potatoes so this time of year is the best time for it with all the grilling around. I use fake meat all the time but never tried it in a pot pie, now I have something new to think about.

  • Chanie@BusyinBrooklyn

    yum! I love pot pie! I have a two versions on my blog, one uses leftover chicken soup, and the other uses leftover turkey roast, parsnips and winter squash with a filo crust. I can’t wait to try your version!

  • http://www.thekosherspoon.com/ Sina @ the kosher spoon

    I’ve never made pot pie, but if you’re saying your kids liked it, it’s something to try!

  • LilMissCakes

    I love making chicken pot pie, not sure why I’ve never made beef pot pie. I just pinned this so I can make it next chance I get, thanks!

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