Mini Veggie Pot Pies

Cooking with Jane, Recipes, , ,

CAN YOU BELIEVE IT?!??!? The Root Radical team has taken us through another amazing season of ginormous servings of vegetables. We’ve had litres of tomatoes, massive bags of greens, gargantuan zucchinis and sweet potatoes, fistfuls of beans and carrots, and so much more. What a joy, truly. Thank you, Farmer Emily and all the Root Radical crew. <3

To celebrate, we’ve done an unintentional collaboration with a good friend of ours and of Root Radical (because our fridge died midweek). So a special thanks to Marie who sent us this recipe. Take it away, Marie!

“An old CSA member and friend, Fiona, sent me a photo of her HUGE tray of homemade veggie pot pie and I was inspired to make a faster, mini-version, with some premade tart shells I had in the freezer as the crust. Muffin-cup veggie pot pies are insanely good. I had four for dinner. ❤ I fully winged it on this recipe and it turned out extraordinary! I had some leftover cream cheese, grated cheese and half and half cream to use up and it turned out soooo delicious!”

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Mini Veggie Pot Pies

Thanks to Marie and also Fiona for this recipe!

Ingredients

  • Butter
  • leeks
  • garlic
  • potatoes
  • carrots
  • frozen peas
  • chopped kale
  • lentils
  • milk
  • cream
  • soy sauce
  • worcestershire
  • cheese
  • water
  • salt and pepper
  • oregano
  • corn starch
  • premade tart shells

Instructions

  1. Chop your veg!
  2. Heat up a decently big pan.
  3. Throw a pat of butter into the pan over med-high heat, and add the leeks once it’s melted.
  4. Stir them for a minute or two, then add the chopped veg (not kale or peas yet), lentils, and about an inch of water.
  5. Move the heat up to high, put a lid on the pan.
  6. Once boiling, stir, and lower the heat to simmer, 5-10 mins, stirring occasionally.
  7. Add a good glug of milk, cream, some grated cheese, a couple tbsp of soy sauce and a few dashes of worcestershire sauce, stir.
  8. Make a corn starch roux by adding some of the sauce mixed to a tbsp of corn starch, in a bowl.
  9. Add the roux, along with the frozen peas and chopped kale, to the pan and take off the lid, allowing sauce to thicken.
  10. Spoon as much filling into each tart shell as you think it can take, and bake at 350 for 30-40 mins. Comfort food glory!

Thanks for that, Marie! And thank you all for another great season.