Vegetable Pot Pie

Name: Vegetable Pot Pie
Ingredients: 2 medium all-purpose potatoes, peeled and cut into 1/2-inch pieces; 3 carrots, sliced 1/2-inch thick 1 cup cut up cauliflower florets; 1 cup cut up broccoli florets; 2 tablespoons olive oil; 1 medium onion, chopped 1 clove garlic, chopped; 1 cup frozen peas; 2 tablespoons chopped fresh parsley 2 teaspoons fresh thyme leaves salt and freshly ground black pepper, to taste 3 tablespoons flour 2 cups vegetable stock; 1 sheet puff pastry

From: Stamford Advocate

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Ingredients

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2 medium all-purpose potatoes, peeled and cut into 1/2-inch pieces
3 carrots, sliced 1/2-inch thick 1 cup cut up cauliflower florets
1 cup cut up broccoli florets
2 tablespoons olive oil
1 medium onion, chopped 1 clove garlic, chopped
1 cup frozen peas
2 tablespoons chopped fresh parsley 2 teaspoons fresh thyme leaves salt and freshly ground black pepper, to taste 3 tablespoons flour 2 cups vegetable stock
1 sheet puff pastry

Instructions

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Preheat the oven to 375 degrees.

Bring a large pot of water to a boil.

Add the potatoes and cook for .

Add the carrots and cook for .

Add the cauliflower and broccoli and cook for .

Drain the vegetables and set them aside together.

Heat the olive oil in a large sauté pan over medium heat.

Add the onion and cook for .

Add the garlic and cook briefly.

Add the potatoes, carrots, cauliflower, broccoli and peas, sprinkle with parsley, thyme, salt and pepper and mix the ingredients to distribute them evenly.

Sprinkle the flour over the ingredients and mix gently.

Cook for .

Pour in the stock and mix the ingredients.

Bring the liquid to a simmer and cook until the liquid is slightly thickened, .

Spoon the ingredients into a 5 or 6-cup casserole dish (or use individual ovenproof dishes).

Roll the puff pastry sheet to fit the top of the casserole.

Cook for or until the top is puffed and golden brown.

Makes 4 servings

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