Fall Feast Veggie Pot Pie


Servings: 8
Compound Butter
1/2 cup Phase 1 Moon Seeds, ground
1 stick (1/2 cup) Butter, softened
1 clove Garlic, minced
1 tbsp Fresh Herbs, finely chopped
Veggie Pot Pie
1/2 Medium Onion, diced
2 Medium Carrots, peeled and diced
1 Small Russet Potato, peeled and diced
10-12 (12 oz.) Baby Bella Mushrooms, sliced
1/4 cup Flour
1 cup Mushroom or Vegetable Stock
1 cup Milk of choice
1 tbsp Distilled White Vinegar
Salt and Pepper to taste
1 sheet Puff Pastry, thawed
1 Egg


Compound Butter

  1. Process Phase 2 Moon Seeds in a seed grinder, food processor, or high-speed blender until ground. Set aside 1/2 cup of grounds for the butter.
  2. In a bowl, combine all ingredients. Mix with a spatula until well combined.
  3. Using plastic wrap, roll butter mixture into a log shape.
  4. Refrigerate for at least an hour or overnight.

Veggie Pot Pie

  1. In a heavy-bottomed saucepan or dutch oven, cook onions and carrots in butter or oil until onions are translucent and carrots are soft.
  2. Add mushrooms and potatoes.
  3. Season with salt and pepper and stir to coat.
  4. Cook until mushrooms shrink and let off water.
  5. Sprinkle flour over vegetables and stir to coat.
  6. Add broth and milk, stirring constantly until mixture is smooth.
  7. Bring to a simmer and cook until mixture is slightly thickened.
  8. Add frozen peas and remove the pot from heat to stir.
  9. Add vinegar and stir well. Season further with salt and pepper to taste.
  10. Carefully empty the filling into a large baking dish or individual ramekins.
  11. Drape puff pastry sheet over filling and cut off excess.
  12. Beat the egg and brush the dough with egg wash.
  13. Cut slits in the dough to vent.
  14. Place dish on a baking sheet for easy handling, and bake for 25-30 minutes or until crust is golden brown and mixture is bubbling.
  15. To serve, cut a piece of pie and a pat of butter and mix together in a bowl.

Enjoy your pie and seedy compound butter!

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