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Everyday cooking

Vegetable Pot Pie

Vegetable Pot Pie is the recipe you are looking for! Add fresh vegetables, your favourite Violife flavours and top with phyllo pastry. Bon apetit!

  • prep timeCooking time30 minutes
  • preparation timePrep time35 minutes
  • servingsServings6 portions
Lunch
Dinner
Main
Mediterranean
recipe image Vegetable Pot Pie
  • 200 g Violife Epic Cheddar flavour block
  • 1 tbsp Violife Creamy Original
  • 2 tbsp VIOBLOCK
  • 2 tbsp VIOBLOCK, melted
  • 5 leeks, sliced in 2 cm slices
  • 4 Carrots, sliced in 2 cm slices
  • 2 red onions sliced
  • 1 garlic clove minced
  • 1 cup white wine
  • 400 ml vegetable broth
  • 1 tbsp corn starch
  • Phyllo pastry
  • 100 g baby spinach
  • salt and Pepper
  • ¼ tsp ground nutmeg
  • fresh thyme
  1. Preheat your oven to 180°C.
  2. Melt VIOBLOCK in an ovenproof casserole pot. Add the onions and garlic and sauté until fragrant for 3 minutes. Add your leeks and carrots and stir well. Cook for a few minutes more. Add corn starch and pour in the wine. Mix well.
  3. Slowly pour in the stock, spinach and Violife Creamy. Season with salt pepper, nutmeg and thyme.
  4. Grate the Epic Cheddar flavour block and add to the pot. Stir until nicely melted and remove from heat.
  5. Add the phyllo pastry in little bunches.
  6. Drizzle with melted VIOBLOCK and place in the oven for 20 minutes, until the dough is golden.
  7. Allow to rest for 5 minutes and enjoy!

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