Veggie Pot Pie

By Jen Booker

September 2, 2017

These pies are so yummy! Really unique flavour. Great for Sunday dinner with all the trimmings!

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 6


Pastry top

2x packets of ready made Jus-Rol shortcrust pastry


1 onion chopped

1/4 cup coconut aminos or tamari

900g butternut squash, peeled, seeded & diced small

2 cloves garlic, minced

2 celery sticks, chopped finely

2 carrots, diced small

1 tin sweetcorn

12 baby portobello mushrooms, chopped small

2 tsp smoked paprika

400ml veg stock

2 tbsp tapioca flour

2 tbsp water

1 cup coconut milk

7 kale leaves, chopped

freshly ground black pepper


1/4 cup maple syrup

1 tbsp nutritional yeast


1Preheat the oven to 190

2Heat onions in some oil for 5 minutes

3Add coconut aminos, squash, garlic, celery, carrots, corn, mushrooms and smoked paprika

4Cook for about 2 minutes

5Add the stock and stir

6Combine the tapioca and water into a thin paste and add to the veg

7Whisk it all together

8Add the coconut milk and simmer for 5 min

9Add the kale and pepper and heat through

10Add the veg mix the individual ramekins and fill almost to the top

11Add pastry to the top and crimp the edges to seal.

12Make 4 slits on the top of each pie

13Whisk together the glaze ingredients and brush on top of the pies

14Cook for 30 minutes


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