Tested till perfect Vegetable Pot Pies
Vegetable Pot Pies
Ryan Brook/TC Media

Vegetable Pot Pies

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.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 8


  • 1/4 cup 1/4cupbutter
  • 2 2leekleeks, (white and light green parts only), chopped
  • 2 2cloves garlic, minced
  • 8 oz 8ozcremini mushrooms, quartered
  • 1 bunch 1bunchasparagus, (1 lb/450 g), trimmed and cut in 2-inch (5 cm) pieces
  • 1/4 cup 1/4cupall-purpose flour
  • 1-1/2 cups 1-1/2cupsvegetable broth
  • 1/4 cup 1/4cupdry white wine
  • 1/2 cup 1/2cupwhipping cream, (35%)
  • 1 tbsp 1tbspDijon mustard
  • 1 tsp 1tsplemon juice
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchnutmeg
  • 1/4 cup 1/4cupchopped fresh parsley

Potato Topping:

  • 2 lb 2lbrusset potatorusset potatoes, peeled and quartered
  • 2 2eggeggs
  • 2 tbsp 2tbspbutter
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1egg yolkegg yolks
  • 2 tbsp 2tbspwhipping cream, (35%)
  • 1/2 cup 1/2cupgrated Parmesan cheese
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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 Information Per serving: about

cal 314 pro 10g total fat 19g sat. fat 11g
carb 28g dietary fibre 4g sugar 4g chol 125mg
sodium 686mg potassium 740mg

% RDI:

calcium 13 iron 18 vit A 26 vit C 28
folate 47
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