Curry Root Vegetable Pot Pie Recipe

Name: Curry Root Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 3/4 cups sweet potato, peeled and cut into 2-inch chunks; 1 3/4 cups red potatoes, peeled and cut into 2-inch chunks; 1 3/4 cups parsnips, peeled and cut into 2-inch chunks; 1 3/4 cups carrots, peeled and cut into 2-inch chunks; 2 tablespoons olive oil; sea salt and ground black pepper to taste; 1 tablespoon butter; 1 cup chopped onion; 2 tablespoons butter; 1 1/2 cups vegetable broth; 1/2 cup whole milk; 3 tablespoons all-purpose flour; 1 1/2 teaspoons curry powder, or more to taste; 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Servings: persons

1 3/4 cups sweet potato, peeled and cut into 2-inch chunks
1 3/4 cups red potatoes, peeled and cut into 2-inch chunks
1 3/4 cups parsnips, peeled and cut into 2-inch chunks
1 3/4 cups carrots, peeled and cut into 2-inch chunks
2 tablespoons olive oil
sea salt and ground black pepper to taste
1 tablespoon butter
1 cup chopped onion
2 tablespoons butter
1 1/2 cups vegetable broth
1/2 cup whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons curry powder, or more to taste
1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

1
Preheat oven to 400 degrees F (200 degrees C).
2
Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
3
Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
4
Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
5
Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
6
Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
7
Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups sweet potato, peeled and cut into 2-inch chunks, 1 3/4 cups red potatoes, peeled and cut into 2-inch chunks, 1 3/4 cups parsnips, peeled and cut into 2-inch chunks, 1 3/4 cups carrots, peeled and cut into 2-inch chunks, and more.

Yes, Curry Root Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Curry Root Vegetable Pot Pie

How did you like this recipe?

Frequently Asked Questions