This Vegetable Pot Pie is a cozy meatless comfort food filled with vegetables in a creamy sauce and topped with mashed potatoes. Perfect for a Sunday supper.
Vegetable Pot Pie
This Vegetable Pot Pie is a cozy meatless comfort food filled with vegetables in a creamy sauce and topped with mashed potatoes. Perfect for a Sunday supper.
Ingredients
Method
- Boil potatoes until soft. Mash with milk and Greek yogurt and set aside.
- In a skillet, cook onion, carrot, celery, and mushrooms in olive oil until soft.
- Stir in flour and cook 1 minute.
- Add vegetable broth and milk and cook until slightly thickened.
- Stir in frozen vegetables, salt, and pepper.
- Pour mixture into a small baking dish.
- Spread mashed potatoes on top and rough up with a fork.
- Bake at 375°F for 25–30 minutes until hot and lightly browned.
- Let sit 10 minutes before serving.
Notes
3 Ways to Prep: Freeze, Can, or Make a Base Mix
This vegetable pot pie is built around a savory filling and a mashed potato topping, which makes it easy to adapt for different make-ahead methods.
Freezer Meal:
Prepare the filling and freeze it separately for best texture. When ready to serve, reheat the filling, top with freshly made mashed potatoes, and bake until golden. Pantry (Pressure Canning):
The filling can be pressure canned on its own for a shelf-stable option. Leave out any dairy or thickeners before canning, then thicken and add freshly made mashed potatoes when serving. Jar Mix Option:
For a dry mix version, prepare a seasoned vegetable base using dehydrated ingredients. When cooking, add broth, simmer until tender, thicken as needed, and finish with fresh mashed potatoes. Storing the filling separately and adding the topping fresh gives you the best flavor and texture every time.
Prepare the filling and freeze it separately for best texture. When ready to serve, reheat the filling, top with freshly made mashed potatoes, and bake until golden. Pantry (Pressure Canning):
The filling can be pressure canned on its own for a shelf-stable option. Leave out any dairy or thickeners before canning, then thicken and add freshly made mashed potatoes when serving. Jar Mix Option:
For a dry mix version, prepare a seasoned vegetable base using dehydrated ingredients. When cooking, add broth, simmer until tender, thicken as needed, and finish with fresh mashed potatoes. Storing the filling separately and adding the topping fresh gives you the best flavor and texture every time.
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