Curry-Infused Root Vegetable Pot Pie

Ingredients

• 1 ¾ cups sweet potato, peeled and cut into 2-inch chunks
• 1 ¾ cups red potatoes, peeled and cut into 2-inch chunks
• 1 ¾ cups parsnips, peeled and cut into 2-inch chunks
• 1 ¾ 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
• 1 ½ cups vegetable broth
• ½ cup whole milk
• 3 tablespoons all-purpose flour
• 1 ½ teaspoons curry powder, or more to taste
• 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Step 1

Warm your oven to 400°F (200°C). Toss the sweet potatoes, red potatoes, parsnips, and carrots with a good drizzle of olive oil, then season everything with sea salt and black pepper. Spread them out on a roasting pan and roast until they start to soften, about 20 to 30 minutes.

Step 2

While the veggies are roasting, melt a tablespoon of butter in a pot over medium heat. Add the chopped onion and cook it gently until it’s just starting to soften, around 3 to 5 minutes. Then stir in the roasted vegetables along with two more tablespoons of butter, seasoning with a bit more salt and pepper. Let everything cook together for a couple of minutes until the butter melts.

Step 3

In a separate saucepan, warm the vegetable broth and milk together over medium heat until it’s nearly boiling. Sprinkle the flour and curry powder over the vegetable mixture and stir well to coat everything evenly. Slowly pour in the warm broth mixture, stirring constantly until it thickens up nicely, which should take about 3 minutes.

Step 4

Spoon the filling into four small ovenproof dishes, then top each one with a square of puff pastry. Pop them in the oven and bake until the pastry is golden and puffed up, about 17 to 20 minutes. Let them cool for a few minutes before serving.