The flavour is in the dice. The smaller the dice, the more exacting the flavour. In this tasty concoction, the gentle sautéing of the finely diced vegetables, also known as soffritto, coupled with a splash of white wine and fresh herbs is just the base needed to carry this lovely vegan dish to flavourful heights.
Mini pot pies can be made ahead and refrigerated or frozen. To bake from frozen, remove from freezer and place in refrigerator overnight. Then bake as instructed.
In large saucepan, heat oil. Add onion, carrot, celery, and fennel and sauteu0301 over medium-high heat, stirring often until soft and onion is clear. Stir in garlic and gently soften, about 1 minute. Deglaze pan with wine. Sprinkle with flour and stir to coat vegetables. Gradually stir in stock and milk making sure no lumps form. Stir in diced potatoes, parsley, thyme, and sage. Cover and cook over medium heat until potatoes are fork tender, about 15 minutes. Stir occasionally to prevent mixture from sticking.
Preheat oven to 400 F (200 C). Remove pan with simmering vegetables from heat. Remove thyme sprigs and stir in peas, navy beans, salt, and pepper. Divide mixture evenly among 6 ramekins.
In food processor, whirl gratin ingredients just until blended but still chunky. Spoon equal amounts over each ramekin. Bake pot pies on baking sheet in preheated oven for 30 to 40 minutes, or until topping is golden and filling is piping hot and bubbly around the edges.
This recipe is part of the Centre Plate Stars collection.
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