03 May 2014


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This recipe is very similar to the Chicken Pot Pie with one main difference, there’s no chicken in this dish, however I have added quite a few textures and flavors to take this dish up a notch. It’s a meal by itself, I would recommend having this with a light green salad that’s crunchy with a tangy Italian vinaigrette and maybe a nice dry Chenin Blanc to wash down the palette. Hope you like this recipe, enjoy!


Clock 50-Mins / Winking smile Easy / Plate Serves 4
INGREDIENTS PROCEDURE
1 Onion, large, diced
1 Carrot, medium, diced
1 Leek stalk, diced
1 Celery stalk, diced
1 Potato, large, diced
250-g Mushrooms, diced
1/2-cup Peas, frozen
2-cup Spinach, blanched, chopped
1.5-cup Vegetable stock
1/2-cup Cheddar cheese, grated
2-tbsp. Flour
2-tbsp. Butter
2 Garlic cloves, chopped
1 Green chilli, minced
1-tsp. Thyme
2-tbsp. Parsley, fresh
Salt and pepper to taste
8-inch Baking dish
Shortcrust pastry to fit the dish
Puff pastry for the top
1. In a sauce pan add the butter, garlic and chilli on a medium heat and sweat for a minute.
2. All the veggies should be equal in amount and cut about the same size for even cooking. Add the onion, carrot, leek, celery and potatoes, stir fry on low heat for a few minutes. Now add the mushrooms and turn up the heat, stirring constantly.
3. Add flour to the veggies and keep stirring on a high heat for a minute, now add the stock, thyme, parley, seasoning and reduce the heat to medium, cover and cook for 10-mins until the veggies are almost done, add the peas and spinach, cook for another few minutes.
4. The liquid should be reduced by half and the veggies should be cooked, now add the cheese and mix well, taste, adjust, taste again.
5. Pour the filling into the pie dish already lined with shortcrust pastry, cover the top with the puff pastry, seal the edges with water and prick to top for the steam to escape.
6. Bake in a preheated oven 300F for about 15-mins or until the top is nice and brown.

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