Mushroom and vegetable pot pie


These savoury vegetarian pot pies can be made ahead and frozen unbaked. Just bake from frozen at 350°F for about an hour.


3 tablespoons extra-virgin olive oil, divided

6 cups mushrooms, quartered

2 carrots, chopped

3 ribs celery, chopped

1 onion, chopped

1 clove garlic, minced

1 tablespoon chopped fresh thyme

1/4 cup all-purpose flour

3 cups vegetable stock

Coarse salt and freshly ground pepper, to taste

2 cups fresh baby spinach leaves

1 cup peas

1 sheet frozen puff pastry

1 egg, lightly beaten


In large sauté pan over medium-high heat, sauté mushrooms in 2 tablespoons olive oil for 3 minutes. Reduce heat to medium, add remaining olive oil, carrots, celery and onion, and cook 5 more minutes. Add garlic, cook 1 more minute, and add thyme. Add flour and cook 1 more minute, stirring to coat the vegetables evenly. Add stock, a little bit at a time, stirring constantly to prevent lumps. Bring to a simmer, cook for 3 more minutes, and season with salt and pepper to taste. Add in peas and spinach and remove from heat, stirring until spinach is wilted.

Preheat oven to 400°F. Divide between 4 ovenproof dishes, top with a round of puff pastry. Brush top of puff pastry with beaten egg. Bake for 18-20 minutes.