Individual Vegetable and Potato Pies
 
Prep time
Cook time
Total time
 
Comforting, rich, and simple individual vegetable pies filled with mushroom gravy, tons of veggies, and topped with creamy mashed potatoes.
Author:
Recipe type: Comfort food
Serves: 4
Ingredients
Vegetable Filling
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 leek, sliced
  • 3 carrots, chopped
  • 8 ounces crimini mushrooms, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ tablespoon dried rosemary
  • ½ tablespoon dried thyme
  • ½ cup peas (I used frozen)
  • 2 tablespoons all-purpose flour
  • 1 cup mushroom broth
  • ½ cup lowfat milk (I used 2%)
  • 1 teaspoon vegan worchestire sauce
Mashed Potato Topping
  • 3 potatoes
  • 4 tablespoons butter
  • 2 cloves minced garlic
  • ¼ cup milk
  • ½ cup crumbled feta
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400.
  2. In a large skillet, melt the butter with the olive oil. Add the garlic and cook for 30 seconds, then add the leeks. Cook over medium heat until the leeks are soft, about 3 minutes. Pour in the mushrooms, carrots, salt and spices, then cook until the carrots are soft and the mushrooms have shrunk, about 5-6 minutes.
  3. Sprinkle the vegetables with flour, and stir to coat. Pour in the broth, milk, salt, pepper, and spices. Stir until the mixture is smooth, without any clumps of flour. Simmer for five minutes until the mixture begins to thicken.
  4. Divide the vegetable mixture between four ramekins. I used 16-ounce cast-iron bowls, and filled mine up about ¾ of the way with the vegetables.
  5. Cook for 20-25 minutes, until the filling thickens and the mixture boils.
  6. While it’s cooking, get the potatoes ready. Again, you can use whatever mashed potato recipe you like, but this is what we did: Peel and boil potatoes until soft, then press through a potato ricer. Whip the potatoes with the butter, milk, salt and pepper, and cheeses. Taste and adjust seasonings to your liking.
  7. Scoop the potatoes on top of the baked filling, swirling attractively if desired, then broil in the oven for another 3-5 minutes, until the tops are golden brown.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/04/16/individual-vegetable-and-potato-pies/