Vegetable Pot Pie Pies with Mashed Potato Crust
Warm up your kitchen with these hearty and delicious Vegetable Pot Pie Pies with Mashed Potato Crust! This creative twist on the classic pot pie features individual servings brimming with a rich, savory vegetable filling made from sautéed onions, mushrooms, carrots, celery, peas, and fresh thyme in a velvety vegetable broth sauce. Instead of the traditional pastry top, these comforting pies are crowned with fluffy mashed potatoes, brushed with egg for a beautifully golden and crispy finish. Perfect for a cozy family dinner or an impressive vegetarian dish for guests, these pot pies come together in under an hour and are baked to bubbling perfection. Serve them straight out of the oven in adorable ramekins for a show-stopping dish that’s as satisfying as it is flavorful. Keywords: vegetable pot pie, mashed potato crust, vegetarian comfort food, individual pot pies, cozy dinner recipes.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Butter
- 0.5 cup Milk
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 cup Frozen peas
- 8 ounces Mushrooms, sliced
- 2 cups Vegetable broth
- 2 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme, chopped
- 1 package Pie crust dough
- 1 large Egg, beaten
Instructions
Peel and dice the potatoes. Bring a pot of salted water to a boil, add the potatoes, and cook until fork-tender, approximately 15 minutes.
Drain the potatoes and mash them with butter, milk, 1/2 teaspoon of salt, and black pepper until smooth. Set aside.
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, carrots, celery, and mushrooms. Cook until the vegetables are softened, about 8 minutes.
Mix in the peas, thyme, and the remaining 1 teaspoon of salt. Sprinkle the flour over the vegetables and stir to coat.
Slowly pour in the vegetable broth, stirring constantly, until a thickened filling forms. Remove from heat.
Roll out the pie crust dough and cut into rounds large enough to line the bottom of ramekins or small ovenproof dishes.
Place the dough rounds into the dishes and spoon in the vegetable filling, leaving some room at the top.
Top each pie with a layer of mashed potatoes, spreading evenly to cover the filling.
Brush the mashed potatoes with a little beaten egg using a pastry brush to help them brown nicely in the oven.
Place the ramekins on a baking sheet to catch any spills and bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the filling is bubbly.
Let the pot pies cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.1 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
