On cold December nights, I love to make a Vegan Pot Pie. Hardy and flavorful, it is chocked full of veggies like butternut squash, beets, and carrots. You can make the veggie base early in the morning or a day ahead, then put it in the refrigerator. All you have to do is put the puff pastry on top and bake it for dinner. 

2 lbs butternut squash, peeled, 1-inch cubes 

1 large red or golden beet, 1/2 inch diced

1 large carrot, 1/2 inch diced

1– 2 tablespoons olive oil

1 teaspoon salt 

1/2 teaspoon pepper

3 tablespoon olive oil

3 shallots, chopped

6 garlic cloves, roughly chopped

1 tablespoon fresh sage, chopped

 1 cup diced fennel bulb

3 tablespoons flour

1 1/2 cups vegetable stock

1 cup almond( or soy, oat milk, or regular milk)

1 cup chopped kale, stems removed

1 cup cooked lentils

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1 sheet puff pastry, thawed. I used Pepperidge Farms

olive oil for brushing

 Directions

Thaw puff pastry dough overnight in the fridge.

Cook lentils – 1/2 cup dry lentils- simmer in salted boiling water until tender, about 5 minutes. 

Pre-heat oven to 400F

Prep the veggies: Peel and dice the butternut into 1-inch cubes– about 6 cups. Peel and chop the carrots and beet into 1/2-inch cubes. Toss with olive oil, season with salt and pepper, and place on a parchment-lined sheet pan, roast until tender- 25-35 minutes.

Make the Stew Base: In a 10-12 inch, ovenproof skillet, I used a cast iron pan and heat oil over medium heat. Sauté the shallots for 3-4 minutes, add garlic, celery, and sage, and continue cooking until the shallots are golden. Sprinkle with the flour, and stir for 1-2 minutes. Add the vegetable stock, whisking it in over low heat a little at a time. Add the almond, whisk it in, and bring to a simmer just until it thickens. Turn the heat off—season with salt, pepper, and nutmeg.

Combine: Gently fold in the roasted veggies, kale, and lentils; if it seems dry, a little vegetable stock. It should be like a very thick stew. Try not to over-mix. 

Unroll the puff pastry dough on a floured surface, and sprinkle it with a bit of flour. Roll out any creases and roll it out just big enough to cover your pan.

Place the puff pastry over the top of the pan, folding up the corners. Cut a few slits for venting. Brush with olive.

Bake on the middle rack at 400F for 20 minutes, lower the heat to 350F and bake for 10 more minutes until beautifully golden.

Enjoy!