Vegetarian Harvest Pot Pie Recipe

About this recipe

A comforting and hearty vegetarian pot pie filled with seasonal vegetables, creamy gravy, and topped with a flaky pastry crust. Perfect for a cozy dinner.

Ingredients

• - Cathedral City Mature Cheddar Cheese
• 320G Jus-Rol Puff Pastry Ready Rolled Sheet
• Pack Tray Of 30 Medium Free Range Eggs
• - Tropical Sun Mashed Potato
• - Kallo Organic Mushroom Stock Cubes

Instructions

1. 1. Preheat the oven to 200 degrees. Lightly coat a 2-quart shallow baking dish with a thin layer of mashed potato.
2. 2. Spread 2 cups of mashed potato evenly across the bottom of the baking dish.
3. 3. In a mixing bowl, dissolve 3/4 cup of mushroom stock in warm water. Spoon this mixture over the mashed potato and spread evenly.
4. 4. Sprinkle 1 1/2 cups of shredded cheddar cheese over the mushroom stock layer.
5. 5. On a lightly greased surface, roll out 1 sheet of puff pastry to be 1 inch wider than the baking dish. Using small cutters, cut decorative shapes from the dough. Place the pastry over the baking dish, trimming any excess and pressing the edges to seal. Arrange the cutouts on top of the pastry.
6. 6. In a small bowl, beat 1 egg and brush it over the pastry and cutouts for a golden finish.
7. 7. Bake the pot pie in the oven for 20-25 minutes, or until the filling is heated through and the pastry is golden brown. Let cool slightly before serving.