Root Vegetable Pot Pie

This is a variation of a recipe in Deborah Madison’s Vegetarian Cooking for Everyone. I like to serve this with a simple green salad.

Serves 6

  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 1/2lbs. butternut squash, peeled and cut into 1″ cubes
  • 2 beets, peeled and cut into 3/4″ cubes
  • 1 celery root, peeled and cut into 3/4″ cubes
  • 16 shallots, peeled and halved
  • 5 carrots, peeled and sliced into 1″ pieces on the diagonal
  • 12 Brussels sprouts, trimmed and halved
  • 1 Tbsp. thyme leaves
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 sheet (about 14oz.) frozen puff pastry, thawed
  • 2 Tbsp. butter
  • 1 small onion, peeled and diced
  • 1 cup cream
  • 1/2 cup chopped parsley, tarragon and thyme
  • 1 egg, beaten
  1. Heat oil and butter in a large sauté pan. Add butternut squash, shallots, celery root and beets. Saute until lightly browned, about 5 minutes.
  2. Add carrots and Brussels sprouts and continue to saute another 3 minutes. Add thyme and season with salt and pepper.
  3. Lower heat, cover and cook until vegetables are soft but still a little firm, about 15 minutes.
  4. Meanwhile, melt butter in a small saucepan. Add onion and sauté until soft. Add heavy cream and herbs. Bring to a boil and let cook until heavy cream has reduced by half.
  5. Preheat oven to 425° F. Butter a gratin dish* large enough to hold all the vegetables. Roll out the puff pastry until it is about 1/4″ thick. Cut it to fit the dish. If there is extra, cut out small shapes to put on top of the pastry.
  6. Place vegetables in the gratin dish. Mix with cream. Cover with puff pastry. Brush the puff pastry with egg. Put the dough cutouts on top and brush with egg.
  7. Bake in oven for 12 minutes. Lower heat to 350° F and bake another 10-15 minutes, until pastry is browned and vegetables are bubbling.

* Note: for a nicer presentation, you can serve this in individual gratin dishes.