Vegetable Pot Pies 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


Potato Topping:


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


  • Iron 18.0
  • Folate 47.0
  • Calcium 13.0
  • Vitamin A 26.0
  • Vitamin C 28.0
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Vegetable Pot Pies