One Pot Vegetable Pie: Easy and Healthy Recipe

Vegetable One Pot Pie: Easy and Delicious Recipe to Use Up Vegetables

This vegetable one pot pie is perfect for anyone looking for a practical, tasty recipe that’s ideal for using up those forgotten vegetables at the back of the fridge. Besides being simple, it pleases both adults and children, making it a versatile dish for lunches and dinners. With few ingredients and puff pastry, you have a complete and nutritious meal.

Why Choose the Vegetable One Pot Pie?

Besides being an economical recipe by reusing vegetables that are almost forgotten in the fridge — such as dried carrots, potatoes cooked the day before or celery stalks — this vegetable pie made in a single dish is quick, practical, and nutritious. It can be prepared in a casserole that can go in the oven, like cast iron, but it’s also possible to make the filling in a regular pan or wok and transfer to a baking dish before baking.

If you like practical recipes, you might also be interested in my e-book “Recipes in a Pot”, featuring delicious dishes made in less than 30 minutes.

Healthy and Sustainable Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 2 bay leaves
• 400-450g assorted vegetables (half firm vegetables like carrot, potato, and sweet potato; half softer vegetables like leek, celery, broccoli, and cauliflower)
• 150g mushrooms (variety of your choice)
• 100g frozen peas or another cooked legume
• Sea salt to taste
• Black pepper to taste
• Vegetable broth or water, if needed
• 200 ml plant-based milk or another milk of your preference
• 3 tablespoons arrowroot flour (or cornstarch)
• 1 package round puff pastry

Detailed Preparation Method

1. Cut the vegetables into thin slices or small cubes to ensure even cooking. Preheat the oven to 180ºC (356ºF).
2. In a casserole that can go into the oven, heat the olive oil over medium heat. Sauté the onion and garlic for 1 to 2 minutes until soft.
3. Add the ground cumin and bay leaves, stir well to release the flavors. Add the harder vegetables first and sauté for 3 to 4 minutes.
4. Add the softer vegetables, season with salt and pepper to taste, cover the casserole and let it cook ‘sweat’ for 5 to 10 minutes. If the vegetables start to stick to the bottom, add some broth or water to avoid burning.
5. When the vegetables are tender, incorporate the mushrooms and peas, stir and cover again, cooking for another 5 minutes.
6. In a bowl, mix the plant-based milk with the arrowroot flour until smooth. Uncover the casserole, add this mixture to the vegetables and stir to thicken the sauce. Adjust salt and pepper as you prefer, then remove from heat.
7. Cover the filling with the puff pastry, fold the edges inward and make small cuts on the surface to let steam escape.
8. Bake in the preheated oven for approximately 20 minutes until the pastry is golden and slightly puffed. Serve immediately.

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Important Tips for a Perfect Result

• Prefer organic ingredients for a more intense flavor and better health.
• If you don’t have a casserole that can go in the oven, use a regular pan to prepare the filling and transfer it to a baking dish before adding the puff pastry.
• Vary the vegetables according to the season and what’s available in your fridge — the dish is very versatile.
• For an even faster version, use pre-cooked or roasted vegetables you have stored.

Conclusion: A Versatile, Economical, and Sustainable Recipe

A vegetable one pot pie is a tasty alternative to use up leftover vegetables and create a nutritious meal with few ingredients and no fuss. Ideal for those who live a vegetarian or vegan lifestyle, it guarantees practicality without sacrificing flavor and nutritional quality. Try customizing the recipe and share your result on social media by tagging @blogdaspice to show your version!