Description
A comforting vegetable pot pie filled with roasted sweet potato, butternut squash, spinach, dried cranberries, and a rich garlic Parmesan cream sauce, all topped with flaky puff pastry coated in walnuts, Parmesan, rosemary, and red pepper flakes.
Ingredients
For the Sweet Potato & Butternut Filling
2 cups sweet potato, peeled and cubed (300 g)
2 cups butternut squash, peeled and cubed (280 g)
2 tbsp olive oil (30 ml)
1 tsp salt (6 g)
½ tsp black pepper (1 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
1 small yellow onion, diced (100 g)
3 cloves garlic, minced (9 g)
1 cup baby spinach, roughly chopped (30 g)
½ cup dried cranberries (60 g)
For the Garlic Parmesan Cream
2 tbsp unsalted butter (28 g)
2 tbsp all-purpose flour (16 g)
1½ cups heavy cream (360 ml)
½ cup grated Parmesan cheese (50 g)
2 cloves garlic, minced (6 g)
½ tsp dried thyme (0.5 g)
¼ tsp nutmeg (0.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Spicy Walnut Crust
1 sheet puff pastry, thawed (245 g)
½ cup walnuts, finely chopped (60 g)
1 tbsp grated Parmesan cheese (6 g)
½ tsp red pepper flakes (1 g)
1 tsp dried rosemary (1 g)
1 egg, beaten (50 g)
For Garnish
2 tbsp chopped fresh parsley (8 g)
1 tbsp grated Parmesan cheese (6 g)
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) deep pie dish or oven-safe baking dish.
2. Add the cubed sweet potato and butternut squash to a bowl and toss with olive oil, salt, black pepper, dried thyme, and smoked paprika until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25–30 minutes, turning gently if needed, until tender and lightly caramelized around the edges.
4. While the vegetables roast, heat a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
5. Add the minced garlic and cook for another minute until fragrant.
6. Add the chopped baby spinach and dried cranberries. Cook until the spinach wilts, then remove the skillet from the heat and set aside.
7. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring continuously to form a smooth base.
8. Gradually whisk in the heavy cream until smooth. Add the minced garlic, dried thyme, nutmeg, salt, and black pepper. Simmer gently for 3–4 minutes, stirring often, until the sauce has thickened slightly.
9. Remove the saucepan from the heat and stir in the grated Parmesan until melted and creamy.
10. Add the roasted sweet potato and butternut squash to the onion, spinach, and cranberry mixture. Pour the garlic Parmesan cream over the vegetables and gently stir until everything is evenly coated.
11. Transfer the creamy vegetable filling to the prepared baking dish and spread it into an even layer.
12. In a small bowl, mix the chopped walnuts, Parmesan, red pepper flakes, and dried rosemary. Sprinkle the mixture evenly over the puff pastry and gently press it into the surface.
13. Carefully place the pastry walnut-side up over the filling, trimming away any excess pastry around the edges. Cut a few small vents in the centre of the pastry, then brush the surface evenly with the beaten egg.
14. Bake for 25–30 minutes, or until the puff pastry is deeply golden, crisp, and puffed and the creamy filling is bubbling around the edges.
15. Let the pot pie rest for 10–15 minutes before serving.
16. Finish with chopped fresh parsley and a little extra grated Parmesan before serving.
Notes
Cut the sweet potato and butternut squash into similar-sized cubes so they roast at the same rate. Allow the vegetables to develop lightly caramelized edges for extra flavour. Add the heavy cream gradually while whisking to keep the cream sauce smooth and prevent lumps. Small vents in the centre of the puff pastry allow steam to escape while baking. Press the walnut mixture gently into the puff pastry so it stays attached during baking. Assemble the pot pie shortly before baking for the best puff pastry texture. Thaw frozen puff pastry according to the package directions and keep it chilled until ready to use. The roasted vegetables, spinach mixture, and garlic Parmesan cream can be prepared ahead and combined before assembly. Another hard, finely grated cheese can be substituted for Parmesan, although the flavour and texture may vary. Red pepper flakes can be omitted for a milder crust. Serve warm with a simple green salad, roasted vegetables, or steamed greens. Let the pot pie rest for 10–15 minutes before serving so the creamy filling can settle and become easier to spoon.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American