Hold onto your hats (and forks), because this recipe will knock your socks off. We’re talking silky, rich, red wine gravy with onions, mushrooms, carrots, lentils & peas. Topped with a flaky, golden homemade pastry crust. Trust us, this is one pot pie you don’t want to miss.
Veggie Pot Pie
Veggie Pot Pie
with homemade shortcrust pastry & red wine
Hands on Time: 25 - 45 minutes
Overall Time: 50 - 70 minutes
Ingredients:
- Butter
- Button Mushrooms
- Cake Flour
- Carrot
- Fresh Thyme
- NOMU Provençal Rub
- Onion
- Onions
- Peas
- Red Wine
- Sour Cream
- Tinned Lentils
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Egg/s
- Milk
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 160ml (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix in ½ of the whisked egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion & Carrot until soft, 3-4 minutes (shifting occasionally). Add the sliced mushrooms, ½ the picked thyme, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 1 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the veg stock and 100ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 3-4 minutes. In the final minute, mix through the peas, the drained lentils, and the sour cream. Remove from the heat. Season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a small, deep, oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
PIE TIME!
Serve up a hearty helping of Veggie pot pie. Scatter over the remaining thyme and dive in!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix the whisked egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion & Carrot until soft, 4-5 minutes (shifting occasionally). Add the sliced mushrooms, ½ the picked thyme, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 2 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the veg stock and 200ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 3-4 minutes. In the final minute, mix through the peas, the drained lentils, and the sour cream. Remove from the heat. Season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
PIE TIME!
Serve up a hearty helping of Veggie pot pie. Scatter over the remaining thyme and dive in!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 500ml (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix in ¾ of the whisked eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion & Carrot until soft, 5-6 minutes (shifting occasionally). Add the sliced mushrooms, ½ the picked thyme, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 3 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the veg stock and 300ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 4-5 minutes. In the final minute, mix through the peas, the drained lentils, and the sour cream. Remove from the heat. Season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 20-25 minutes, until the pastry is golden and cooked through.
PIE TIME!
Serve up a hearty helping of Veggie pot pie. Scatter over the remaining thyme and dive in!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 650ml (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix the whisked eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion & Carrot until soft, 6-7 minutes (shifting occasionally). Add the sliced mushrooms, ½ the picked thyme, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 4 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the veg stock and 400ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 4-5 minutes. In the final minute, mix through the peas, the drained lentils, and the sour cream. Remove from the heat. Season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 20-25 minutes, until the pastry is golden and cooked through.
PIE TIME!
Serve up a hearty helping of Veggie pot pie. Scatter over the remaining thyme and dive in!
Frequently Asked Questions
What is the preparation time for Veggie Pot Pie?
The preparation time for Veggie Pot Pie with homemade shortcrust pastry & red wine is between 25 and 45 minutes.
What is the total time required to make Veggie Pot Pie with homemade shortcrust pastry & red wine?
The total time required to make Veggie Pot Pie with homemade shortcrust pastry & red wine is between 50 and 70 minutes.
How many servings does Veggie Pot Pie provide?
4 servings
What are the main ingredients in Veggie Pot Pie?
Butter, Button Mushrooms, Cake Flour, Carrot, Fresh Thyme, NOMU Provençal Rub, Onion, Onions, Peas, Red Wine, Sour Cream, Tinned Lentils, Vegetable Stock
What is the nutritional information of Veggie Pot Pie?
Calories: 1305, Carbs: 172 grams, Fat: grams, Protein: 36 grams, Sugar: 19.7 grams, Salt: 1790 grams
How do I prepare Veggie Pot Pie?
FAB FILLING: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onion & carrot until soft, 4-5 minutes (shifting occasionally). Add the sliced mushrooms, ½ the picked thyme, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 2 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the veg stock and 200ml of boiling water. Simmer, uncovered, until the sauce has slightly reduced, 3-4 minutes. In the final minute, mix through the peas, the drained lentils, and the sour cream. Remove from the heat. Season. GOLDEN PASTRY: Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through. MIX THE DOUGH: Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix the whisked egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge. PIE TIME!: Serve up a hearty helping of veggie pot pie. Scatter over the remaining thyme and dive in!
What should be prepared from my kitchen to make Veggie Pot Pie?
Butter, Button Mushrooms, Cake Flour, Carrot, Fresh Thyme, NOMU Provençal Rub, Onion, Onions, Peas, Red Wine, Sour Cream, Tinned Lentils, Vegetable Stock
How many calories does Veggie Pot Pie have?
1305 calories
How much fat content does Veggie Pot Pie have?
grams
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