As a vegetarian I always want to make sure that there is a hearty, yummy, main dish for Thanksgiving that will satisfy everyone at the table. A couple years ago I worked out a great pot pie recipe that was a hit… and forgot to write it down. This is the “re-mix” version that I managed to record this year so I won’t have to try and remember it again!
1 onion, diced
2 carrots, diced
2 parsnips, diced
2 cloves garlic, diced
2 ribs celery, sliced
16 oz. mushrooms, sliced
8 oz. peas
½ Cup shredded mozzarella or feta
Vegetable Broth
Kale leaves, whole
2 sheets puff pastry, defrosted
Salt & Pepper, to taste
Smoked Paprika
Preheat oven to 375.
Sauté onion in olive oil until translucent, add carrots and parsnips and continue to cook until they start to soften. Add garlic, celery, mushrooms and peas, salt & pepper and sauté until vegetables are starting to brown.
Coat casserole dish with olive oil and stretch one puff pastry sheet across the bottom. Spread sautéed vegetable evenly over the puff pastry and mix in the cheese. Add vegetable broth to about half-way up the vegetable. Layer kale leaves over the vegetables and cheese.
Spread the second puff pastry over the kale and spray with olive oil and sprinkle generously with smoked paprika. Bake until top is golden brown, about 30 -45 minutes.
1 onion, diced
2 carrots, diced
2 parsnips, diced
2 cloves garlic, diced
2 ribs celery, sliced
16 oz. mushrooms, sliced
8 oz. peas
½ Cup shredded mozzarella or feta
Vegetable Broth
Kale leaves, whole
2 sheets puff pastry, defrosted
Salt & Pepper, to taste
Smoked Paprika
Preheat oven to 375.
Sauté onion in olive oil until translucent, add carrots and parsnips and continue to cook until they start to soften. Add garlic, celery, mushrooms and peas, salt & pepper and sauté until vegetables are starting to brown.
Coat casserole dish with olive oil and stretch one puff pastry sheet across the bottom. Spread sautéed vegetable evenly over the puff pastry and mix in the cheese. Add vegetable broth to about half-way up the vegetable. Layer kale leaves over the vegetables and cheese.
Spread the second puff pastry over the kale and spray with olive oil and sprinkle generously with smoked paprika. Bake until top is golden brown, about 30 -45 minutes.