Recipes

Mini Pot Pies

 

Mini Veggie Pot Pies with Potato Crust

A comforting, bite-sized savory pies filled with a hearty vegetable and plant-based gravy mixture, all topped with a creamy, golden mashed potato crust instead of traditional pastry.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings 6

Ingredients
  

  • ¼ cup olive oil
  • 1 lb potato peeled and diced
  • 2 large carrots peeled and thinly sliced
  • 4 ounces mushrooms sliced
  • 4 ounces green beans cut into 1-inch pieces
  • 2 large celery ribs chopped
  • ¼ cup all-purpose flour
  • 1 cup milk of choice
  • 1 can chicken or vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon dried tarragon
  • ¼ teaspoon white pepper
  • 2 cups mashed potatoes
  • 2 tablespoons butter
  • 1 large egg beaten
  • 2 tablespoons parsley chopped

Instructions
 

  • Prep the veggies: Peel and chop the onion and garlic.
  • Wash and chop the celery.
  • Wash, peel, and dice the potatoes (large for topping), then slice the carrots.
  • Set aside the fresh, frozen, or canned peas and corn.
  • Cut the mushrooms.
  • Cooking the stew: Heat a cast-iron skillet over medium heat. Add the olive oil and onion and cook for 1-2 minutes.
  • Add the chopped garlic and cook for a few seconds.
  • Add the sliced carrot, diced celery stalk, mushrooms, salt, pepper, bay leaves, and fresh thyme. Stir the herbs and spices over the veggies.
  • Heat a cast-iron skillet over medium heat. Add the olive oil and onion and cook for 1-2 minutes.
  • Add the chopped garlic and cook for a few seconds.
  • Add the sliced carrot, diced celery stalk, shredded oyster mushrooms, salt, pepper, bay leaves, and fresh thyme sprigs. Stir the herbs and spices over the veggies.
  • Add dairy-free milk and veggie broth and bring to a boil.
  • Once boiling, add the diced potatoes. Cover the stew with a lid and cook for 10 minutes.
  • Add the green peas and the sweet corn. Gently stir a couple of times.
  • To thicken the stew, mix some cornstarch and the milk from the stew in a separate bowl.
  • Stir it into the pot and bring it to a simmer. Stop when the stew is thick.
  • Take 4 mini bowls and place veggie stew in.
  • Take large potato slices or mash the potatoes, then add on top to cover and add some olive oil brushing it on.
  • Add thyme on top of each and bake in oven.
  • You can add vegan or other cheese on top when baking also.