Vegetable Pot Pie

by Claire Minnaar

vegetable pot pie

This recipe has been brought to you by McCain.

Yield: approximately 4 servings
Cooking time: 30-45 minutes

Ingredients for Filling:

  • 2 Tbsp Olive Oil
  • 100g McCain Chef’s Solution Diced Onion
  • 1 Garlic, clove, minced
  • ½ cup Celery, chopped
  • ½ cup Leek, medium, chopped
  • ½ cup Fennel, chopped
  • 500 g Mushrooms, thinly sliced
  • 2 Tbsp Flour
  • 1 Lt Vegetable Stock
  • 500g McCain Stew Mix
  • Small handful Parsley, chopped
  • To Taste Salt
  • To Taste Pepper

Ingredients for Pastry

  • 1 Rolls Puff Pastry
  • 25-50 ml Egg wash (equal amount egg and milk)


  1. Heat oil in large pot over medium heat. Add McCain Chef’s Solution Diced Onion, garlic, celery, leek, fennel and sauté until soft
  2. Add the mushrooms and cook until soft and then add the flour and cook for 1-2 minutes
  3. Add the vegetable stock, cover, and bring to a boil. Reduce heat to low and simmer 10 minutes
  4. Remove from heat and stir in the McCain Stew Mix, parsley and season with salt and pepper and allow to cool
  5. Preheat oven to 180C. Roll out puff pastry and cut disks big enough to line a pie dish
  6. Divide the pie filling between the pie dish/s and top with the pastry lid
  7. Brush with egg wash and cut a small hole in the top
  8. Bake in the oven for 25-30 minutes or until the pastry is cooked and golden brown

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