# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 1 large parsnip, peeled and diced
07 - 1 medium sweet potato, peeled and diced
08 - 1 cup butternut squash, peeled and cubed
09 - 1 cup cremini or button mushrooms, sliced
10 - 1 cup frozen peas
11 - 1 cup frozen corn kernels
12 - 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
13 - 1 tablespoon chopped fresh sage or 1/2 teaspoon dried sage
→ Sauce
14 - 1/4 cup all-purpose flour (30 grams)
15 - 2 cups vegetable broth (480 ml)
16 - 1 cup whole milk or plant-based milk (240 ml)
17 - 1/4 cup heavy cream or plant-based cream, optional (60 ml)
18 - 1 teaspoon salt
19 - 1/2 teaspoon freshly ground black pepper
→ Crust
20 - 1 sheet store-bought or homemade puff pastry, thawed (about 250 grams)
21 - 1 egg, beaten (for egg wash) or 2 tablespoons plant-based milk for vegan option
# How to Make:
01 - Set the oven to 400°F (200°C) to preheat.
02 - In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic; cook for 2 to 3 minutes until fragrant and translucent.
03 - Add diced carrots, celery, parsnip, sweet potato, and butternut squash. Sauté for 6 to 8 minutes, stirring occasionally, until vegetables begin to soften.
04 - Incorporate sliced mushrooms, fresh or dried thyme, and sage. Continue cooking for an additional 3 to 4 minutes.
05 - Sprinkle flour evenly over vegetables and stir thoroughly to coat. Cook for 1 minute to eliminate raw flour taste.
06 - Gradually pour in vegetable broth and milk while stirring constantly to prevent lumps. Add cream if desired. Bring mixture to a gentle simmer and cook for 5 to 7 minutes until the sauce thickens.
07 - Stir in frozen peas and corn kernels. Season with salt and freshly ground black pepper. Remove from heat.
08 - Transfer the vegetable filling into a 9-inch (23 cm) pie or baking dish.
09 - Roll out puff pastry to fit the dish. Lay pastry over the filling, pressing edges to seal. Cut several slits in the top crust to allow steam to escape.
10 - Brush the pastry surface with beaten egg or plant-based milk for a vegan option.
11 - Place the assembled dish in the oven and bake for 30 to 35 minutes until the crust is golden brown and filling bubbles.
12 - Allow the dish to rest for 10 minutes after baking to set before slicing and serving.
