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    Winter vegetable pot pie

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    Winter vegetable pot pie

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    500ml pack Cooks’ Ingredients Vegetable Stock
    2 x 560g packs Cooks’ Ingredients Casserole Vegetables, leeks and
    red onion separated and chopped into small pieces
    30g unsalted butter
    6 sage leaves, finely chopped
    ¼ x 20g pack thyme, leaves only, finely chopped
    30g plain flour
    200ml semi-skimmed milk
    4 sheets Jus-Rol Filo Pastry
    2 tsp olive oil 

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Bring the stock to the boil in a large saucepan. Add the casserole vegetables (excluding the leeks and red onion), cover and boil for 10 minutes. Drain and return to the pan.

    2. Meanwhile, heat the butter in a large nonstick frying pan over a high heat until melted. Fry the sage and thyme for 30 seconds. Add the leeks and red onion and sauté for 3 minutes, until lightly browned. Reduce the heat to low, scatter over the flour and toss to coat evenly. Turn off the heat. Stir the sautéed mixture into the casserole veg until combined, then stir in the milk and cook over a low heat for 1-2 minutes until thickened. Season.

    3. Transfer to an ovenproof casserole dish. Brush the filo sheets with oil and lightly scrunch to cover the whole dish. Bake for 15 minutes, or until piping hot throughout and golden on top. Remove and leave to rest for 5-10 minutes, then serve.

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    Cook’s tip The leftover filo pastry can be re-wrapped and frozen for up to a month. It can be used for sweet or savoury recipes, making it incredibly versatile. You could also top this pie with mash, or puff or shortcrust pastry. As pastry in particular is relatively high in fat, try adding strips of it, rather than covering the entire top, to lower the number of calories. 

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