vegetable pot pie

New Zealand is home to the savory pie (ok and I guess Australia too), a personal fav and something everyone grew up on, fortunately there are some pie companies here in NYC now that I can get a fix, but it sure was fun making my own, vegetarian of course for Mr Weiss 🙂

Vegetable Pot Pies (I used 5 inch diameter personal pie tins) makes 4.


2 1/2 c flour

1 tsp salt

2 sticks butter (1 cup) cut into pieces

1 egg (beaten)

1 tsp cider vinegar

7 tbsp ice water

In a cuisinart (or in a bowl with pastry cutter), blend flour and salt together, add butter and pulse until butter is reduced to size of a pea.  Transfer to bowl and make a well in the center, mix egg, vinegar and wate, pour into well and mix together.  Gather dough by hand and knead until it comes together. Divide in half, cover in plastic wrap and refrigerate 30 mins.Cut each dough disc into 4 equal portions.  Roll out into roughly a 7 inch circle carefully fit into bottom of each pie pan (you should have 4).

1 c lentils (rinsed and picked over)

1 onion medium dice

2 cloves garlic minced

1 medium sweet potato cubed

1 zucchini cubed

1/4 large head cauliflower cut into small florets

2 carrots sliced

2 stalks celery sliced

1/2 box button mushrooms (5 oz) sliced

1 can fire roasted diced tomatoes (14.5 oz)

2 tbs each chopped parsley and oregano

1/4 c butter

1/4 c flour

2 cubes “beef style” bouillon (which has actually no meat in it) dissolved into 3/4 c water

1 egg beaten with 1 tbsp water

Heat oven to 375F.

Cover lentils with water, bring to a boil, reduce heat and simmer until cooked but still slightly firm, about 25 mins. Drain and set aside.

In a large skillet over medium heat saute the onion and garlic until soft about 3 mins, add zucchini, sweet potato, cauliflower, carrots, celery, mushrooms and cook until all the vegetables are tender and brown, and all liquid from mushrooms has evaporated, about 20 – 25 mins.  Add the canned tomatoes, fresh herbs and large pinch of salt and pepper.

Meanwhile in a small pot melt butter, add the flour and cook 1-2 mins stirring constantly until flour turns a light nutty brown color, add stock and stir until slightly thickened, add to veggie mixture and stir to combine.

Roll out pastry to fit into your individual pie pans (or you can make one 9 inch pie) divide filling equally, cover with pastry top and crimp edges, brush with egg and bake for 30-35 mins, until golden brown and bubbling.

photo 1 photo 2


  1. Teresa Horgan
    Posted November 9, 2013 at 9:11 pm | Permalink

    I have missed you Catskill Kiwi and will be so thrilled to try this recipe!!

  2. person
    Posted February 12, 2014 at 5:04 pm | Permalink

    So… I’m confused. Do you bake the pastry bottom alone before you pile on the vegetable mixture and pastry top?

    • thecatskillkiwi
      Posted February 18, 2014 at 2:20 pm | Permalink

      No, the pastry goes into the tin, raw the filling is cooked and cooled… then covered in pastry top then baked.

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