Skillet Vegetable Pie with Garlic Butter

Overhead shot of a spoon in skillet vegetable pie with a striped cloth

Skillet Vegetable Pie with Garlic Butter

This skillet vegetable pie has a creamy vegetarian filling topped with puff pastry circles and drizzled with an incredible garlic parsley butter. It's easy winter comfort food.

Course Main Course

Cuisine Traditional

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 708kcal

Author Amy Fulwood

Ingredients

2 tablespoon Butter
1 Onion
2 Carrots
2 Potato peeled and chopped
4 cloves Garlic crushed
100 g Kale chopped
30 g Flour
250 ml Vegetable Stock
750 ml Milk
3 sprigs Thyme
2 sprigs Rosemary chopped
300 g Ready Rolled Puff Pastry
1 Egg beaten
2 tablespoon Butter melted
1 clove Garlic crushed
10 sprigs Parsley leaves picked and chopped

UK Measures - US Measures

Instructions

Heat over to 200°C/400°F. Melt the butter in a skillet and add the onion, carrot and potato, season with lots of salt and pepper. Cook for 5 minutes until slightly softened then add the garlic and cook for another couple of minutes.
Sprinkle the flour into the skillet and cook until beginning to brown then add the stock followed by the milk, stirring the whole time and making sure to scrape up any bits from the bottom of the skillet. Add the rosemary and thyme. Bring to a simmer and cook for 5-10 minutes until the sauce is thickened. Taste and add more seasoning if needed.
Remove the skillet from the heat. Roll out the pastry and cut circles using a biscuit cutter or a glass. Place the circles over the top of the pie. Brush beaten egg over the pastry circles. Place the pie in the oven and cook for 15-20 minutes until the pastry is golden.
Melt the butter and mix with the garlic and parsley, drizzle over the pastry and serve.

Notes

Inspired by Play Well With Butter

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition