Curry Root Vegetable Pot Pie
"I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots."
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 cups sweet potato, peeled and cut into 2-inch chunks
- 1 3/4 cups red potatoes, peeled and cut into 2-inch chunks
- 1 3/4 cups parsnips, peeled and cut into 2-inch chunks
- 1 3/4 cups carrots, peeled and cut into 2-inch chunks
- 2 tablespoons olive oil
- sea salt and ground black pepper to taste
- 1 tablespoon butter
- 1 cup chopped onion
- 2 tablespoons butter
- 1 1/2 cups vegetable broth
- 1/2 cup whole milk
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder, or more to taste
- 1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares