Living alone, I’m always on the hunt for meals that I can make in individual servings. I like leftovers, but a full pot pie is too much for me. These mini pot pies are perfect. I made 2 ramekins – one for supper, and the other for lunch the next day. But it is a lot of work for just 2 meals, so you may want to double or triple it and freeze leftovers. The recipe as set out below is enough for 2 ramekins. Tripling it would be enough for a big pot pie, I imagine.
Also, it’s delicious. Hearty, warm, and healthy. It uses just a splash of cream, so it’s not too heavy. The sweet potatoes really shine in this dish, and the crust is perfect – a bit tender and a bit crisp. This is a great warm winter meal.
Mini Sweet Potato Pot Pies
- 2 tbsp olive oil
- 1/4 onion, chopped
- 1 clove garlic, minced
- 1/2 large zucchini, chopped
- 1/2 large sweet potato, chopped
- 2 large carrots, chopped
- 1 small potato, chopped
- 3/4 cup vegetable stock
- 3 tbsp cream
- 1 tbsp flour
- 1 tsp thyme
- salt and pepper, to taste
- 1/2 cup flour
- pinch of salt
- 4 tbsp butter, cold
- 1 tbsp cold water
1. In a medium-sized pot, bring vegetable stock and potatoes and carrots to a boil and then simmer until soft (about 10 minutes).
2. Over medium heat, saute onion and garlic until soft (about 5 minutes). Add zucchini and saute until soft, about 7 minutes, stirring occasionally.
3. Add potatoes, carrots, and stock to onions and zucchini, turning heat to low. In a separate bowl, whisk together cream and flour until there are no lumps. Slowly add this mixture to vegetable and stock mixture, stirring constantly. The mixture should thicken; add more flour (mixed with water or cream) to achieve desired consistency. Add thyme and salt and pepper.
4. Pour into ramekins.
5. To make crust, mix flour and salt. Crumble cold butter into flour, squishing it with your fingers until only small pieces remain. Add water. Bring dough together into ball. Roll it out and cut it into lids for your ramekins.
6. Cover ramekins with crust lids. Poke steam holes into the lids.
7. Bake ramekins for 30-40 minutes, or until crust is brown and inside is bubbly.
8. Allow to cool slightly before serving, as it will be very hot.