Vegetable Pot Pie with a Scalloped Potato Crust

 
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An indulgently creamy vegetable pot pie topped with a crispy scalloped potato crust.
Using frozen vegetables makes the prep a breeze. Perfect for a chilly day when pure comfort is what's in order.
 

COMFORT • main dish • winter • spring


It might be spring and the snow might be melting, but the last few days have been dark and dreary, with that particular kind of chill that only comes with damp. It’s the kind of weather that’s a little too warm to justify starting a fire, but too cold to stay comfortable without a ridiculous amount of layers and too many hot drinks to count.

Spring it may be, but salad weather it is not.

Give it a month or two, and turning on the oven  will be the last thing I want. But now, it still feels like a luxury. Especially if the thing bubbling up and browning on the other side of the oven door happens to be a pot pie.

I don’t think there are any emotions that can season food so well as nostalgia and a yearning for the comforts of childhood. Deeply soothing, they bring us back to a feeling of simplicity and complete safety;  when we felt held and nurtured by the world and perfectly confidant that those around us would make everything ok. 

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That feeling is exactly what this vegetable pot pie, with its crispy scalloped potato crust, tastes of.  Nurturing and comforting; it holds you in its stodgy embrace and will warm you to the core.

The filling, made with a gluten-free roux and a dash of creme fraiche or creamy mascarpone, is nothing short of indulgent. The creamy, toothsome white beans make a perfect sub in for chicken and I certainly don’t need to sing the praises of the potato when it comes to comfort, as I trust any sensible person is already well acquainted.

The best part is that using frozen vegetables makes the prep work for this pie an absolute breeze. Since there isn’t much in the way of fresh produce available this time of year anyhow, it doesn’t make me feel too guilty and I can’t say I really miss the chopping work. 

The rest of your family doesn’t have to know this, however. They’ll think you spent hours on this pie, and I certainly won’t tell them if you don’t.

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Vegetable pot pie with a scalloped potato crust

Prep Time 20 min • Cook Time 45 min • Total Time 1 hour 5 min

 

Serves 8

For the filling:

  • 2 tbsp butter

  • 2 tbsp rice flour

  • 2 stalks of celery

  • 12 oz (340 g) frozen mixed vegetables (peas, carrots, green beans and corn)

  • 10 oz (280 g) frozen broccoli florets

  • 15 oz (425 g) Cannellini or other white bean

  • 1/2 cup (120 ml) water

  • 1/2 cup (150 g) creme fraiche or mascarpone

  • 1.5 tsp salt

  • black pepper

  • 1 bunch parsley, chopped

For the potatoes:

  • 1.32 lbs (600 g) russet potatoes (about 2 medium potatoes)

  • 2 tbsp butter

  • salt and pepper

  • fresh thyme

 

For the filling:

  1. Preheat the oven to 375 degrees F (190 degrees C) and grease an 8X12 inch casserole dish.

  2. In a large saucepan, heat the butter over medium heat. Once the butter has melted, add the rice flour and stir well until the flour has completely dissolved. Cook, stirring constantly, for about a minute, or until the mixture takes on a nice golden color.

  3. Add the celery and cook for about 2 minutes, stirring frequently to prevent the flour mixture from sticking too much to the bottom of the pan. 

  4. Add the frozen mixed vegetables and the broccoli florets and stir to coat the vegetables well in the flour mixture. Add the water and use it deglaze the  pan by scraping your stirring utensil along the bottom of the pot. Cook for 5 minutes, stirring frequently. 

  5. Once the vegetables have thawed, add the beans, creme fraiche or mascarpone, salt, pepper and parsley and stir until combined. Remove from the heat and set aside. 

For the potatoes:

  • Slice the potatoes very thinly, about the thickness of a penny. This is much easier to do with a mandoline (careful of your fingers!) or the slicing attachment on a food processor. But if you want to do it by hand, by all means do so. I like leaving the peel on, but please peel the potatoes first if you prefer them no peel. 

  • Place your pot pie filling into the casserole dish and smooth down the top. Starting along the edge, closely layer the potato slices in a fan like pattern around the perimeter of the dish. Wedge slices of potatoes between the potatoes in the perimeter you've now created, almost overlapping them, to create your second row. Continue in this way until you've reached the middle of the casserole. Don't worry too much if things aren't perfectly symmetrical. It will all look fabulous in the end.  If you have any leftover potatoes, wedge them in where you can or save them for breakfast. 

  • Melt the 2 tablespoons of butter and then brush it over the potato layer. Sprinkle liberally with salt and pepper and then scatter some thyme leaves over the top. 

  • Bake the pie for 40-45 minutes, or until the mixture is bubbling up the sides and the potatoes are beginning to brown and crisp.


tried this recipe?

I’d love to see it! Tag @bluemoonkitchen & use the hashtag #bluemoonkitchen!


 
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