Curry Root Vegetable Pot Pie

Curry Root Vegetable Pot Pie

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
twogingers
Recipe by  twogingers

“I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
  3. Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
  4. Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
  5. Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
  6. Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
  7. Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

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Reviews (4)

Rate This Recipe
Saltado
10

Saltado

I made my own pie crust instead of the puff pastry. I roasted the veggies and heated the stock and milk as described. Then I made a roux with the butter and flour and added curry and onions. Then drizzled in the milk and stock. Then added the sauce to the veggies. I enjoyed this very much and will make again for sure. Yumm!

Caramel0
4

Caramel0

We loved this recipe! It came out wonderful. I didn't skin red potatoes and the skin was actually quite delicious in the pot pie - i added some cayenne and used red onions, I added some seared chicken thighs and used 1% milk and only 1 tbsp butter (but extra oil from cooking the chicken). It was delicious!! (might add some green peas next time!)

reimeang
2

reimeang

Wow! This was hearty and delicious. Even my picky eaters loved it!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 518 cal
  • 26%
  • Fat
  • 31.6 g
  • 49%
  • Carbs
  • 52.5 g
  • 17%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Easy Vegetable Pot Pie

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