Vegetable Pot Pies

Vegetable Pot Pies Image Image by: Vegetable Pot Pies Image Author: Canadian Living

These rich and elegant individual pot pies feature tender, flavourful asparagus and are crowned with a fluffy potato topping in lieu of pastry. Trim or snap off the fibrous ends of the asparagus to make sure the tenderest pieces end up in the pies. Serve with a simple green salad.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2013

Ingredients

  • 1/4 cup butter
  • 2 leeks (white and light green parts only), chopped
  • 2 cloves garlic minced
  • 8 oz cremini mushrooms quartered
  • 1 bunch asparagus (1 lb/450 g), trimmed and cut in 2-inch (5 cm) pieces
  • 1/4 cup all-purpose flour
  • 1 1/2 cup vegetable broth
  • 1/4 cup dry white wine
  • 1/2 cup whipping cream (35%)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 pinch nutmeg
  • 1/4 cup chopped fresh parsley
Potato Topping:
  • 2 lbs russet potatoes peeled and quartered
  • 2 eggs
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg yolk
  • 2 tablespoons whipping cream (35%)
  • 1/2 cup grated Parmesan cheese

Method

In Dutch oven, melt butter over medium-high heat; cook leeks and garlic, stirring occasionally, until starting to soften, about 4 minutes. Add mushrooms; cook, stirring, until starting to soften, about 3 minutes.

Add asparagus and flour; cook, stirring occasionally, for 2 minutes. Stir in broth and wine; cook, stirring, until slightly thickened, 2 minutes. Stir in cream, mustard, lemon juice, pepper, salt and nutmeg; cook, stirring, until thickened, 2 minutes. Stir in parsley. Divide among eight 1-cup (250 mL) ramekins; arrange on rimmed baking sheet.

Potato Topping: Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until fork-tender, about 14 minutes. Drain and return to pot; shaking pan, dry over low heat, about 1 minute. Remove from heat; mash potatoes coarsely. Mash in eggs, butter, salt and pepper until smooth. Spoon onto ramekins; smooth tops.

Whisk egg yolk with cream; brush over potatoes. Sprinkle with Parmesan cheese. Bake in 425ºF (220ºC) oven until tops are golden, 10 to 12 minutes.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 686 mg
  • Sugars 4 g
  • Protein 10 g
  • Calories 314.0
  • Total fat 19 g
  • Potassium 740 mg
  • Cholesterol 125 mg
  • Saturated fat 11 g
  • Total carbohydrate 28 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 47.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Pot Pies

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