Vegetable Pot Pie Recipe

Name: Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup extra-virgin olive oil; 2 Spanish onions, thinly sliced; 2 medium red and 2 medium yellow bell peppers, thinly sliced; 2 bulbs fennel, thinly sliced; 6 cloves garlic, crushed; 3 bay leaves; 11/2 teaspoons ground turmeric; 1/4 teaspoon cayenne pepper; 3/4 teaspoon smoked paprika; 1/3 cup good medium Sherry; 3/4 teaspoon saffron threads, crushed; 1 cup vegetable stock; Salt and freshly ground black pepper; 2 cups quartered cherry tomatoes; 23/4 cups peeled fava beans, fresh or frozen, or frozen lima beans; 1/2 cup roughly chopped Italian parsley; 20 pitted Kalamata olives, halved; 1 recipe Brown Derby Pot-Pie Pastry Tops

Servings: persons

1/2 cup extra-virgin olive oil
2 Spanish onions, thinly sliced
2 medium red and 2 medium yellow bell peppers, thinly sliced
2 bulbs fennel, thinly sliced
6 cloves garlic, crushed
3 bay leaves
11/2 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
3/4 teaspoon smoked paprika
1/3 cup good medium Sherry
3/4 teaspoon saffron threads, crushed
1 cup vegetable stock
Salt and freshly ground black pepper
2 cups quartered cherry tomatoes
23/4 cups peeled fava beans, fresh or frozen, or frozen lima beans
1/2 cup roughly chopped Italian parsley
20 pitted Kalamata olives, halved
1 recipe Brown Derby Pot-Pie Pastry Tops

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1. Preheat oven to 350 degrees.
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2. Heat oil in a large, shallow frying pan over medium heat. Add onions and cook 5 minutes. Add peppers, fennel and garlic and cook until soft and golden, 10-15 minutes. Add bay leaves, turmeric, cayenne and paprika and cook, stirring, 2 minutes. Add Sherry and saffron and cook 1 minute more. Add stock and salt to taste, then reduce heat to low and simmer, stirring occasionally, 20 minutes. Add tomatoes and favas and cook 2 minutes more. Stir in parsley and olives. Remove from heat and season with salt and pepper if needed. (Cooled mixture can be refrigerated for up to 2 days.)
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3. Place pot pie covers on a baking sheet and warm in oven 5 minutes.
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4. To serve, divide vegetable mixture among eight (5-inch) ramekins. Cover with warm pastry tops.

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.

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

You need 18 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 2 Spanish onions, thinly sliced, 2 medium red and 2 medium yellow bell peppers, thinly sliced, 2 bulbs fennel, thinly sliced, and more.

Yes, 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.

Vegetable Pot Pie

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