Vegetable Pot Pie / Pies With Mashed Potato Crust

Name: Vegetable Pot Pie / Pies With Mashed Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 lb potato, peeled and diced; 2 large carrots, peeled and thinly sliced; 4 ounces mushrooms, sliced; 4 ounces green beans, cut into 1-inch pieces; 2 large celery ribs, chopped; ¼ cup all-purpose flour; 1 cup milk; 1 (13 3/4 ounce) can chicken broth or 1 (13 3/4 ounce) can vegetable broth; 1 teaspoon salt; ½ teaspoon dried tarragon; ¼ teaspoon white pepper; 2 cups mashed potatoes; 2 tablespoons butter or 2 tablespoons margarine; 1 large egg, beaten; 2 tablespoons parsley, chopped

Servings: persons

¼ cup olive oil
1 lb potato, peeled and diced
2 large carrots, peeled and thinly sliced
4 ounces mushrooms, sliced
4 ounces green beans, cut into 1-inch pieces
2 large celery ribs, chopped
¼ cup all-purpose flour
1 cup milk
1 (13 3/4 ounce) can chicken broth or 1 (13 3/4 ounce) can vegetable broth
1 teaspoon salt
½ teaspoon dried tarragon
¼ teaspoon white pepper
2 cups mashed potatoes
2 tablespoons butter or 2 tablespoons margarine
1 large egg, beaten
2 tablespoons parsley, chopped

1
In a 3 qt saucepan over medium heat, heat the olive oil, and in it cook the potatoes, carrots, mushrooms, green beans, and celery until tender, stirring occasionally.
2
Mix the flour and milk in a measuring cup.
3
Stir into the saucepan along with the chicken broth, salt, tarragon, and pepper.
4
Bring to a boil over high heat.
5
Reduce the heat to low; cover and simmer 15 minutes or until the vegetables are tender.
6
Spoon the vegetable mixture into four 2 cup aluminum pie plates or other ovenproof casseroles or containers.
7
Preheat the oven to 425F.
8
In a medium bowl, combine the mashed potatoes, butter, egg, and parsley.
9
Top each container with some of the potato mixture, spreading it evenly to cover the surface.
10
Bake 20-25 minutes or until the tops are golden.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: ¼ cup olive oil, 1 lb potato, peeled and diced, 2 large carrots, peeled and thinly sliced, 4 ounces mushrooms, sliced, and more.

Yes, Vegetable Pot Pie / Pies With Mashed Potato Crust 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.

That's it — enjoy your meal!