Recipe: Root Vegetable Pot Pie
Print RecipeIngredients
½ large yellow onion, diced
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
1 large carrot, diced
1 large parsnip, diced
1 sweet potato, diced
1 turnip, diced
2 sprigs rosemary, chopped
5 sage leaves, chopped
3 tablespoons all-purpose flour
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup dairy-free milk (we like the thickness of full-fat oat milk, but coconut or soy would work; almond milk is too watery)
1½ cups vegetable broth
1 sheet of store-bought puff pastry crust, thawed
2 tablespoons dairy-free butter, melted
Tools
Resources
Field Company's Best Cast Iron Biscuits
All-Buttah Pie Dough (non-vegan)
The Field Method for Cast Iron Care
Instructions
Preheat the oven to 375°F. Heat the olive oil in a Field No.8 Skillet over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic and root vegetables and cook, stirring, for 4 to 5 minutes. Stir in the herbs.
Sprinkle the flour, salt, and pepper over the vegetables and stir to coat, then add the milk and broth. Lower the heat to medium low and simmer the liquid until it thickens, about 10 minutes. Turn off the heat.
Once the skillet has cooled slightly, set the sheet of puff pastry on top of the skillet, pressing down around the edges to seal. (If the pastry doesn’t fit around the diameter of the pan, you can cut some extra pieces of puff pastry and connect them to the sheet to seal the edges. Make sure the edges are sealed as best as possible.) Cut off any excess dough and discard or use for other purposes (you can use it to decorate the top of your pot pie).
Brush the melted dairy-free butter on top of the crust, then score the center of the crust with a knife to allow steam to escape during baking.
Bake the pot pie for 30 minutes or until the crust is golden brown. Remove from the oven and let cool for at least 10 minutes before serving.
