Savory Curry Root Veggie Pie

Ingredients 0/13

Step 1

Lightly heat your oven to 400°F (200°C). Toss the sweet potato, red potatoes, parsnips, and carrots with some olive oil, salt, and pepper, then spread them out in a roasting pan. Roast the veggies for about 20 to 30 minutes, until they’re just starting to get tender.

Step 2

While the veggies roast, melt a tablespoon of butter in a pot over medium heat. Add the onion and cook it for a few minutes until it softens up. Once the veggies are done, add them to the pot along with two more tablespoons of butter, seasoning again with a bit of salt and pepper. Stir everything together until the butter melts and coats the veggies nicely.

Step 3

In a separate saucepan, warm up the vegetable broth and milk together until it’s almost boiling. Sprinkle the flour and curry powder over the veggie mixture and stir well so everything is coated evenly. Slowly pour in the hot broth mixture, stirring as you go, and cook until it thickens—should take about three minutes.

Step 4

Spoon the filling into four small pot pie dishes, then top each one with a square of puff pastry. Pop them back into the oven and bake for 17 to 20 minutes, or until the pastry is beautifully golden and puffed up. Enjoy!