Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Dinners > Dairy-Free Baked Dishes

Dairy-Free Vegetable Pot Pie with Sweet Potato Crust

This dairy-free vegetable pot pie features a flavorful and comforting filling encased in a naturally sweet and vibrant sweet potato crust. It's a wholesome and satisfying meal, perfect for a cozy night in. The sweetness from the crust enhances the vegetables flavors and makes this a memorable dish.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 medium Sweet potatoes, peeled and cubed
  • 2 tbsp Olive oil
  • 1 medium Onion, chopped
  • 2 medium Carrots, chopped
  • 2 stalks Celery, chopped
  • 2 cloves Garlic, minced
  • 3 cups Vegetable broth
  • 1 cup Frozen peas
  • 1 cup Frozen corn
  • 1 tsp Fresh thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Dairy-free milk (almond, soy, or oat)
  • 2 tbsp Tapioca starch (or cornstarch)

Sweet Potato Crust Preparation

Preheat oven to 400°F (200°C). Steam the cubed sweet potatoes until tender, about 15-20 minutes. Drain well and mash until smooth. Mix with 1 tablespoon of olive oil, salt and pepper. Set aside.

Vegetable Filling

In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Simmering the Filling

Pour in the vegetable broth and bring to a simmer. Add the frozen peas, frozen corn, fresh thyme, salt, and pepper. Stir well and cook for 10 minutes, allowing the vegetables to soften.

Thickening the Sauce

In a small bowl, whisk together the dairy-free milk and tapioca starch (or cornstarch) until smooth. Pour this mixture into the pot with the vegetables and stir continuously until the sauce thickens, about 1-2 minutes.

Assembling the Pot Pie

Pour the vegetable filling into a 9-inch pie dish. Spread the mashed sweet potato mixture evenly over the top of the filling to create a crust.

Baking

Bake in the preheated oven for 25-30 minutes, or until the sweet potato crust is lightly browned and the filling is bubbling. Let the pot pie cool for a few minutes before serving.

Serving

Serve warm and enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 120kcal, Protein: 3g, Fat: 4g, Carbohydrates: 18g

Other Important Considerations for Nutrition

This recipe is dairy-free and offers a good source of vitamins from the vegetables. Ensure the vegetable broth is low in sodium or use homemade. The sweet potato crust provides a source of complex carbohydrates and fiber. You can add other vegetables like mushrooms, potatoes, or zucchini to increase nutrient diversity.

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FAQ

  • Can I use a store-bought pie crust instead of making the sweet potato crust?

    Yes, you can use a store-bought dairy-free pie crust if you prefer. However, the sweet potato crust adds a unique flavor and nutritional value to the pot pie.
  • Can I use different vegetables in the filling?

    Absolutely! Feel free to use your favorite vegetables or whatever you have on hand. Mushrooms, potatoes, zucchini, and green beans would all be great additions.
  • Can I make this pot pie ahead of time?

    Yes, you can assemble the pot pie ahead of time and keep it covered in the refrigerator for up to 24 hours before baking. You may need to add a few minutes to the baking time to ensure the filling is heated through.