Roasted Root Vegetable Pot Pie (With Butternut Squash)

4 faves
More from this source
Poor Girl Gourmet
Nutrition per serving    (USDA % daily values)


A lovely dish (we made it during a deep snow), and very easy to make vegan: I subbed the butter for Earth Balance, and left the egg-milk wash off the top. Will definitely be making this again.
43defc78b016   •  10 Dec   •  Report
Add a comment

Ingredients for 8 servings

3 tbsp olive oil

1 lb parsnips (approximately 4), peeled and sliced into 1/2-inch pieces

1 lb turnips (approximately 3 medium), peeled and sliced into 1/2-inch cubes

1 lb butternut squash, peeled, seeded, and cut into 1/2-inch cubes

carrots, peeled, and cut into 1/2-inch cubes

one head of garlic, peeled down to the last layer of skin, leaving that last layer of skin intact, and the top 1/4-inch of the head removed to expose the tops of the cloves within




2 tbsp olive oil

unsalted butter

1 medium yellow onion, peeled and diced

leek, white and light green parts only, well-cleaned and cut into 1/4-inch slices across the grain.

1 tbsp mustard

1 tbsp thyme

3 tbsp all-purpose flour

1 cup dry white wine that is meant to be drunk by humans

4 cup vegetable broth

Savory Pie Crust

You might also like

Chicken Pot Pie With Cream Cheese And Chive Bis...
Joy The Baker
Chicken Pot Pie With Corn-Bread Crust
Cristina Ferrare
Chicken Pot Pie
Pamela Salzman
Chicken Pot Pie Fingers
The Naptime Chef
Wolfgang's Classic Chicken Pot Pie
Wolfgang Puck
(Leftover) Turkey Or Chicken Pot Pie
One Hungry Mama
Easy Chicken Pot Pie
Bakers Royale
Double Crust Chicken Pot Pie
Joy The Baker
Cheddar-Topped Shepherd's Pie
Martha Stewart
Shepard’s Pie