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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!