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This dish is the ultimate comfort food. It’s a stick-to-your-ribs meal that won’t leave you needing to take a nap afterwards. The base is made with potatoes, carrots, mushrooms, and green peas coated in a delicious gravy. We even sneak some beans in for extra protein. Everything gets topped with a shatteringly crisp golden-brown pastry. Store-bought puff pastry saves the work of fussing around with a traditional crust. Better yet, this entire dish comes together in a single pan, which can also be brought directly to the table.  

Excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Veggie Skillet Pot Pie [Vegan]

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Cooking Time


Ingredients You Need for Veggie Skillet Pot Pie [Vegan]

  • 2 tablespoons grapeseed oil, divided
  • 1 yellow onion, finely chopped (2 cups)
  • 1 1/2 cups peeled and diced carrots
  • 8 oz (227g) cremini mushrooms, quartered
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 1/2 cups vegetable stock
  • 3 cups russet potatoes cut into
  • 1/2-inch cubes (10.6 oz / 300g) 1 tablespoon fresh thyme leaves
  • 1 1/4 teaspoons fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can (14 oz / 398 ml) navy beans, drained and rinsed
  • 1 cup frozen green peas
  • 1/4 cup chopped fresh chives
  • 1 lb (454g) frozen puff pastry (2 sheets), defrosted in the fridge overnight

How to Prepare Veggie Skillet Pot Pie [Vegan]

  1. Preheat the oven: Place an oven rack in the center position and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Sauté the vegetables: In a 12-inch (30 cm) oven-safe skillet, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the onion and sauté, stirring frequently, until golden brown around the edges, 3 to 5 minutes. Add the carrots and mushrooms and sauté, stirring occasionally, until the mushrooms are lightly browned, 3 to 4 minutes. Add the garlic and sauté, stirring constantly, until fragrant, 1 to 2 minutes.
  3. Simmer the filling: To the skillet, add the remaining 1 tablespoon grapeseed oil and the flour, and toss to coat. Add the vegetable stock, stirring to incorporate the flour until no clumps remain. Add the potatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring frequently, until the potatoes are fork-tender, about 15 minutes. Stir in the navy beans, peas, and chives. Remove from the heat.
  4. Meanwhile, prep the puff pastry: Unroll a pastry sheet onto a lightly floured work surface. Using a rolling pin, gently smooth out any creases. Cut the pastry into nine 3-inch (8 cm) squares. Repeat with the other pastry sheet. Transfer the pastry squares to the prepared baking sheet and freeze for 10 minutes. 2
  5. Assemble and bake: Layer the chilled pastry squares, slightly overlapping, over the filling in the skillet (you may have some squares left over 3 ). Transfer the skillet to the oven and bake until the puff pastry is golden brown, about 30 minutes.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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