Vegetable Pot Pie

Vegetable Pot Pie, Step by Step

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Melt the butter in a large pot over medium heat and cook the onion, carrots and celery for 8 minutes.

   Mark done Start 8 min timer

2. Stir in the flour for 1 minute, then add the stock and milk gradually, stirring, until thick.

   Mark done Start 1 min timer

3. Add the potatoes, thyme and salt and simmer for 10 minutes. Stir in the peas and sweetcorn. Tip into a 2 litre pie dish and cool for 15 minutes.

   Mark done Start 10 min timer

4. Lay the pastry over the filling, trim, press the edge and cut a slit. Brush with the egg.

   Mark done

5. Bake for 30 minutes until the crust is deep golden.

   Mark done Start 30 min timer

Tips for Making Vegetable Pot Pie

• Cool the filling before topping or the crust will not crisp.
• If the sauce is too thick, thin it with a splash of milk.
• Cut a slit in the crust so steam can escape.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Vegetable Pot Pie

• Green salad
• Gravy
• Steamed greens
• Pickled beetroot

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat at 180°C for 20 minutes.

Vegetable Pot Pie: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.