Vegetarian Pot Pie with Roasted Root Vegetables

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Learn how to make my vegetarian pot pie recipe with roasted root vegetables. This is a wonderful twist on a classic pot pie recipe, flavored with garam masala spice and rich coconut milk. It’s also really easy to make it a vegan recipe just by using a vegan brand of puff pastry.

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Serves 4

*For a Printable version Click Here*

2 ¾ cup (410g) sweet potatoes, peeled and cut into chunks
1 ½ cups (225g) fennel bulb, sliced into thin half moons
¾ cup (110) parsnips, cut into small chunks
2 tbsp (30 ml) olive oil, separated
Salt and Pepper to Taste
½ tsp (2.5ml) Garam Masala spice blend
1 cup (150g) frozen pearl onions
1 15-ounce can (396ml) of “Full Fat” coconut milk (not light coconut milk)
1 ¼ cup (300ml) fresh kale, torn into bite-sized pieces
1 sheet puff pastry (Pepperidge Farm Puff Pastry is approved as a Vegan Product)
1 egg, beaten (OK to omit for vegan option)
1 tsp (5ml) fresh sage, chopped and 3-8 Fresh Sage leaves for garnish
Sea salt

Preheat oven to 450F (225C).

Place the sweet potatoes, fennel, parsnips, 1 tbsp. of olive oil, salt and pepper, and garam masala in a large bowl. Toss to combine.

Transfer vegetables to a large rimmed-lined baking sheet. Roast for 20 minutes. At this stage, they will not be fully cooked, they will continue to soften in the oven when baked in the pot pie.

Heat remaining tablespoon of olive oil in a large Dutch oven. Add frozen pearl onions, cook until onions are golden brown and cooked through. Add coconut milk and simmer until warmed through and all coconut oil is melted.

Add in the roasted vegetables, kale and 1 tsp of chopped sage.

Transfer vegetable mixture to a 9-inch (23cm) pie plate. Top with a sheet of cold puff pastry. Seal the sides of pastry to the pie plate. Trim edges to avoid too much overhang. Pop in freezer for 15 minutes in order for pastry to become very cold.

Brush pastry with beaten egg, place safe leaves decoratively on pastry. Sprinkle sea salt in the center.

Bake for 20 minutes or until pastry is golden brown and puffed up. Serve immediately.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


lilmonster90210 says:

This looks so good!

Pin this: Garam Masala in Hindi literally means warm spices. Depending on the brand, it is a combination of any and all of the following: coriander, cumin, cinnamon, cloves, black pepper, staranise, nutmeg, cardamom, mace. Indians indiscriminately use it in any dish for finishing, but I'd think it especially goes well with the heartiness of tubers, and creaminess of the sauce.

Jazmine Castro says:

Beth I love ALL your recipes! And get way excited when you have Vegetarian ones, pls pop off with more of them💖 😭

Dhe Autor says:

I will try this tonight.

Ceolbeats says:

Have always used soya milk&vegan butter 2brush the pastry no probs! But now I know I don't need to perfect👍🏻less fats

Ceolbeats says:

Can brush pastry with soya milk &butter, !!great recipe👍🏻

Harry and Dec the scientists says:

Thank you for this me and my family are enjoying this pie right now

rosetta grey says:

Do you have a replacement suggestion for the coconut milk? What can I use instead?

Rose galdamez says:

Interesting that you didn't create a bottom for the pie…I'll try the recipe!

druidboy76 says:

But where’s the meat though?

1024specialkay says:

oh my this looks absolutely delicious!

Art.4.Love. says:

Thank you so much for adding parsnips! We LOVE parsnips. I'm thinking about growing them this year in our garden. I just found you and have fallen for your videos. They are extremely well made and I love all of your tips. Thank you for providing the recipes. I hope you do extremely well.

Vishakha B says:

This recipe is so unique and turned out to be super delicious! Especially with the garam masala! I am from India and use garam masala for curried vegetables but never thought it would go so excellently with sweet potato and fennel no less!Thanks a lot for sharing this amazing recipe! 🙂

Zawadi Boustcha says:

Another delicious recipe that went over beautifully at my dinner party this weekend! Thank you for this yummy veggie option and so easy to make 👍🏾👍🏾👍🏾🤗😊

harxmoond says:

I just cooked this and it was delicious. I didn't have any sage so I used chicken seasoning. Everybody loved it.

Kori Elaine says:

I love parsnips so much! 😍😍 This pie looks great, I would need to omit the fennel for my taste, though.

Edwana 365 says:

Looks delicious 😋

PumpkinEskobarr says:

I cook mostly vegan dishes and also use Pepperidge Farm puff pastry sheets. For savory pastries I find using:
Soy milk
Turmeric powder (even curry powder depending on the recipe)
Egg replacer (tiny bit)

Mix that and heat slightly for a fake egg wash. Heating and let cool helps it to thicken. The agave and tumeric helps brown and golden the crust.

Tried using almond milk, no good too watery. And “Follow Your Heart” powder vegan egg, not good either.

I’ve used this technique when I made vegan Jamaican patties.

For Sweet pastries, same thing just nix the turmeric.

Nadine Smets says:

Wow, it looks amazing!! I was just wondering, do you think it would work with light coconut milk if you add a couple tablespoons of a cornstarch slurry the last couple of minutes, for thickening purposes?

Valerie Oliva says:

Hi Beth. This looks amazing. I can't wait to try it. I have a question. Do you have a recipe that would be both diabetic and dialysis patient friendly? My dad has been diabetic for many years now but he recently was told he has stage 3 kidney disease. He will probably be on dialysis soon. I'd really like to make him a nice dinner to show him he can do it and still eat well. Please let me know. Thanks in advance.

A Real Kitchn says:

Beth…I am so making this! I have a friend who has recently become a vegetarian and she feels like she is struggling to find yummy options. This is one…thanks!

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