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Pastry-free Veggie Pot Pie

Veggie pot pie [1]Serves 6-8
Free of:
All top allergens and gluten-free




1. Pre-heat oven to 375º F.

2. In a large pot, heat half the olive oil over medium heat. Add carrots, parsnips, leeks, potatoes and onions. Sauté for 4-6 minutes, then add mushrooms, peas and herbs.

3. Continue to cook for a further 3-4 minutes, stir in flour, salt and pepper. Mix thoroughly, and add stock. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 15-18 minutes. Place filling in a 9×12 baking dish or equivalent.

4. Top the dish with layered potato slices, brush with reserved olive oil, season with salt and pepper and bake in oven for 35-40 minutes or until potatoes are golden.

Recipe by Simon Clarke


First published in Allergic Living magazine, Winter 2010 [2].
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