Description
This pie brings tender carrots, mushrooms, and peas in a silky herb-infused sauce, all sealed beneath a golden, buttery crust that crackles with every slice.
Ingredients
- 2 tablespoons olive oil
- 1/4 cup unsalted butter
- 1 medium onion
- 2 medium carrots
- 2 stalks celery
- 200 grams mushrooms
- 2 cloves garlic
- 1/3 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Black pepper to taste
- 2 unbaked pie crusts
Instructions
- Preheat the oven to 400°F (200°C).
- In a large saucepan over medium heat, melt the butter with the olive oil.
- Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Stir in the mushrooms and cook until their liquid evaporates, about 4 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and stir constantly for 2 minutes to form a roux.
- Gradually whisk in the vegetable broth and milk until the mixture is smooth and begins to thicken.
- Stir in the peas, thyme, and rosemary and season with salt and black pepper.
- Line a pie dish with one crust, pour in the vegetable filling, then cover with the second crust. Crimp the edges to seal and cut small slits on top to vent.
- Bake for 25–30 minutes until the crust is golden brown. Let rest for 10 minutes before serving.
Notes
- You can swap in mixed vegetables or add diced potatoes for variety.
- Use a gluten-free crust and flour blend for a gluten-free version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Allow the pie to rest before slicing so the filling sets properly.