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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R168.34
for 4 servings · R42.08 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Red Wine needs 200 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
-
Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
-
Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Sour Cream needs 80 mlSour Cream 250 ml 250 ml at R38.99 · 32% of packR12.48
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
-
Butter needs 200 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 29% of packR10.57
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Fresh Thyme needs 15 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR2.46
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
- NOMU Provençal Rub
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, NOMU Provençal Rub, Onion, Pea, Red Wine, Sour Cream, Thyme, 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, NOMU Provençal Rub, Onion, Pea, Red Wine, Sour Cream, Thyme, Tinned Lentils, Vegetable Stock
How many calories does Veggie Pot Pie have?
1305 calories
How much fat content does Veggie Pot Pie have?
grams