Garden Pot Pie

Even though we’re finally out of Winter (technically), it’s still pretty darn cold, and I’m still craving comfort food. This pie certainly fits the bill: it’s comforting without being stodgy and heavy, and is also packed full to bursting with veg and goodness. I’m calling it a garden pie because it’s filled with beautiful garden vegetables, and feels very British to me! It’s a super simple, quite old fashioned-style recipe, brought to life with a modern twist of nutmeg and fresh herbs.


Ingredients (serves 4-6):
– 1 onion, roughly chopped
– 2 cloves garlic, finely chopped
– 2 sticks celery, chopped
– 1 large leek, washed and chopped
– 2 carrots, peeled and chopped
– 2 potatoes (about 350g), peeled and roughly diced
– 2 tsp dried thyme
– 50g plain flour
– 500ml vegetable stock
– 300ml single cream
– 1 tsp French mustard
– 1 bay leaf
– ½ tsp grated nutmeg
– 400g tin butterbeans, drained
– 50g curly kale, tough stems removed
– 10 fresh sage leaves, roughly chopped
– 320g pack ready rolled puff pastry
– 1 egg, beaten
You will also need a large pie dish (I have this one)

1. Start by gently cooking the onion, garlic, celery, leek, carrots and potatoes in a large pan along with a knob of butter. Cook for about 15 minutes, until the veg is soft, then add the thyme and flour. Stir to coat and cook for a further couple of minutes.

2. Stir in the stock, cream, mustard, bay, nutmeg and butterbeans. Bring to the boil, then turn down to a simmer and cook for about 15 minutes, until reduced. This is also a good time to turn on your oven, to 200°C.

3. 5 minutes before the end of the cooking time add the kale and sage, and season to taste. Turn off the heat and allow to cool slightly before transferring to your pie dish.

4. Grease the rim of your pie dish, then cut a thin strip of pastry, about 2cm wide, and press it firmly around the edge. Brush with cold water and place the rest of the pastry on top. Firm down the edges and trim away the excess pastry, then crimp the edges, cut two slits into the middle of the pie and brush the pastry with the beaten egg. You can use the leftover pastry to make shapes – just remember to glaze these, too.

5. Bake for 45 minutes, until the pastry is puffed up and golden. Serve with steamed green veg and salad.



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