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Vegetarian Pot Pie

A delicious recipe made with potatoes, carrots, mushrooms and green peas coated in a delicious vegetarian gravy and beans are added for protein. Crust is made with store-bought puff pastry, and the pot pie is made in a cast-iron skillet.
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Ingredients

  • 1 tbsp grapeseed oil divided
  • 2 cups finely chopped yellow onion
  • 1½ cups carrots peeled and diced
  • 8 oz cremini mushrooms, quartered quartered
  • 4 garlic cloves minced
  • ¼ cup all-purpose flour
  • 3½ cups vegetable stock
  • 3 cups russet potatoes cut into ½-inch cubes
  • 1 tbsp fresh thyme leaves
  • 1¼ tsps fine sea salt
  • ½ tsp freshly ground black pepper
  • 1 can navy beans (14 oz / 398 ml can) drained and rinsed
  • 1 cup frozen green peas
  • ¼ cup fresh chives chopped
  • 2 sheets frozen puff pastry defrosted in fridge overnight

Instructions
 

  • Place an oven rack in the centre position and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
  • In a 12-inch (30 cm) oven-safe skillet, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the onion and sauté, stirring frequently, until golden brown around the edges, 3 to 5 minutes. Add the carrots and mushrooms and sauté, stirring occasionally, until the mushrooms are lightly browned, 3 to 4 minutes. Add the garlic and sauté, stirring constantly, until fragrant, 1 to 2 minutes.
  • To the skillet, add the remaining 1 tablespoon grapeseed oil and the flour, and toss to coat. Add the vegetable stock, stirring to incorporate the flour until no clumps remain. Add the potatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring frequently, until the potatoes are fork-tender, about 15 minutes. Stir in the navy beans, peas, and chives. Remove from the heat.
  • Meanwhile, prep the puff pastry. Unroll a pastry sheet onto a lightly floured work surface. Using a rolling pin, gently smooth out any creases. Cut the pastry into nine 3-inch (8 cm) squares. Repeat with the other pastry sheet. Transfer the pastry squares to the prepared baking sheet and freeze for 10 minutes. 2
  • Assemble and bake: Layer the chilled pastry squares, slightly overlapping, over the filling in the skillet (you may have some squares left over 3 ). Transfer the skillet to the oven and bake until the puff pastry is golden brown, about 30 minutes.