These savoury vegetarian pot pies can be made ahead and frozen unbaked. Just bake from frozen at 350°F for about an hour.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 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

Preparation

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 our 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.