Description
This hearty plant-based pot pie wraps roasted winter veggies and lentils in a creamy sage-infused filling, all tucked beneath a golden puff pastry crust. It’s warming, comforting, and fully satisfying—perfect for holidays, meal prep, or any day that calls for a little extra coziness.
Ingredients
Roasted Vegetables:
4 lbs butternut squash (about 12 cups), peeled and cubed
2 large parsnips, ½-inch diced
2 large carrots, ½-inch diced
2–4 tbsp olive oil
½ tsp salt and pepper
Filling:
6 tbsp olive oil or butter
2 onions (or 2 leeks or 4–6 shallots), diced
8–10 garlic cloves, rough chopped
2 tbsp fresh sage (or sub thyme or rosemary), chopped
2 cups chopped celery (or diced fennel bulb)
6 tbsp flour
3 cups warm vegetable broth
2 cups almond, oat, soy, or regular milk
1 tsp salt
1 tsp black pepper
2 big handfuls lacinato kale, chopped (thick stems removed)
2 cups cooked lentils (or sub frozen peas)
Pinch of nutmeg
Topping:
2 sheets puff pastry, thawed (~9″x11″ each, about 500 g total)
Olive oil or egg wash, for brushing
Instructions
Preheat oven to 425°F (220°C). Toss squash, parsnips, and carrots with olive oil, salt, and pepper. Roast on two sheet pans for 25–30 minutes until tender and golden.
In a large pot, heat oil or butter over medium heat. Sauté onions, garlic, and celery until soft. Add sage and cook another minute.
Stir in flour to form a roux. Slowly whisk in broth and milk. Simmer 5–7 minutes until thickened.
Add kale, lentils, roasted veggies, nutmeg, salt, and pepper. Stir well.
Pour mixture into two 9×13” baking dishes. Top with puff pastry sheets, trimming if needed. Brush tops with olive oil or egg wash.
Bake at 400°F (200°C) for 25–30 minutes, or until crust is golden and flaky.
Let cool slightly before serving.
- Category: Dinner
Nutrition
- Calories: 490
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 14g