Leftover veggie pot pies

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Have you ever used leftovers to make something that ended up being just as awesome as the original dish? That’s what happened here. I had a bit of filling left over from when I made these meatfree pies, so I decided to use them in another kind of pie.

Pot pies are typically filled with meat and covered in a pastry crust, but my version is meatless (of course) and covered in a butternut squash crust, in a similar way to the potato crust used for shepherd’s pie. The resulting deliciousness surprised even me. I neva esperredit*. Lol. The crust is rich, creamy, fluffy and just downright delicious.

These cute little pies are perfect for when you have guests, or you just want to treat yourself to an elegant dinner. Like my veggie shepherd’s pie, they look like they require a lot of effort to make but they’re ridiculously easy. Even easier if you use your own leftovers for the filling. Any sauce you have in the fridge would work, it just has to be thick and munchy. If your sauce is too watery, add a bit of flour to thicken it. Not munchy enough? Add carrots, mushrooms or beans/lentils for texture. Voila, you’ve got your filling!

*I never expected it


What you will need

*makes 2 small individual pies

+ 2 cups veggie pie filling (use leftovers or follow my recipe here)

+ 1/2 cup diced butternut squash (or sweet/irish potatoes)

+ 1/2 cup flour (I used brown rice flour but wholewheat flour should be fine)

+ 4 tablespoons plant milk (I used soy)

+ 2 tablespoons olive oil

+ 1 tablespoon white vinegar

+ 1/2 teaspoon baking powder

+ Spices: 1/2 teaspoon each of chilli pepper and curry powder, salt to taste

+ a pinch of thyme (to garnish)


How to make it

Step 1: Boil the squash until soft, then mash the pieces up using a food processor or a fork. The mash should be reasonably smooth.

Step 2: Mix the mashed butternut squash with the flour, milk, oil, baking soda and spices using a fork. The mixture should be thick but not difficult to stir. Add the vinegar and mix vigorously to combine. You should see bubbles begin to form because of the vinegar reacting with the baking soda, this will make the crust fluffy.

Step 3: Divide the filling into two small baking dishes (I used ceramic cereal bowls). Press down the filling with a spoon to compact it. Then spread the butternut squash mix over the filling, smoothing it out to the sides of the bowl. There should be no gaps.

Optional step: Using a fork, lightly draw a pattern on the top of the filling; the raised ridges of the pattern will give the crust some crunch when baked. Sprinkle a pinch of dried thyme over each pie.

Bake the pies at 180 degrees celsius in a preheated oven for 45 minutes or until the crust turns golden brown. Allow to cool for 15 minutes before eating directly from the baking dish or bowl.

Ready for the oven

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