Curry Root Vegetable Pot Pie

Ingredients

• Servings: 8
• 1 3/4 cups sweet potato, peeled and cut into 2-inch chunks
• 1 3/4 cups red potatoes, peeled and cut into 2-inch chunks
• 1 3/4 cups parsnips, peeled and cut into 2-inch chunks
• 1 3/4 cups carrots, peeled and cut into 2-inch chunks
• 2 tablespoons olive oil
• sea salt and ground black pepper to taste
• 1 tablespoon butter
• 1 cup chopped onion
• 2 tablespoons butter
• 1 1/2 cups vegetable broth
• 1/2 cup whole milk
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder, or more to taste
• 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. toss with olive oil; season with sea salt and black pepper.
• roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
• heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. cook and stir until butter is melted, 2 to 3 minutes.
• heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
• stir flour and curry powder into sweet potato mixture until evenly coated. gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. divide mixture among four pot pie dishes. top each with a puff pastry square.
• bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.