Monday, 18 March 2019

Cheesy Kale, Butternut Squash and Potato Pot Pie

Every weekend the past couple of months have been rain heavy that we have stayed indoors.  This weekend was not different, it poured and with me, still not feeling 100% in good health, I was happy to stay within the warmth of my four walls called home.  Only thing, we were very low on fresh vegetables and the every day question 'what's for dinner?!' lingered on my mind for a moment, but it was for only moment as we were saved the hassle of going out to shop for some vegetables.

I had a butternut squash in my vegetable basket for a couple of months, we always have the odd potato or two lying around, but that was not going to be enough to magic up a hearty meal.  I wondered if the winter greens in the garden were still edible and then actually went out to investigate.  The Tuscan black kale has gone to seed, but the curly kale still seemed to be thriving, so I plucked a good handful of leaves and ran back indoors to make dinner. This is what I made: Curly Kale, Butternut Squash and Potato Pot Pie.
The Cheesy Curly Kale, Butternut Squash and Potato Pot Pie was delightful to eat and very comforting. Sweetness from the butternut squash, a slight bitterness from the kale and neutrality from the plain potatoes.  I don't usually put cheese in my pot pies, they are very often vegan, but I wanted to ring the changes. This was super rich and very flavourful.
Part of me wished I had shared this recipe yesterday, when people worldwide were celebrating St Patrick's Day, I mean look at the colours in that pot just scream Irish flag.
Instead I am sharing this with Harvest Monday hosted by Dave at Happy Acres Blog, as this overwintered curly kale came from my garden allotment plot.  I also have some rainbow chard, so hopefully I will be able to join in again next week.
I am also sharing it with Eat Your Greens food challenge that I co-host with The Veg Hog.  Please do join in if you can, there still plenty of time. 




Cheesy Kale, Butternut Squash and Potato Pot Pie
Serves 6
Ingredients 2 tablespoons olive or vegetable oil
2 medium onions, finely sliced
2 bay leaves
250g potatoes, chopped into small cubes
1 teaspoon of celery salt or sea salt
200ml vegetable stock
200g curly kale, stalks removed and shredded
500g butternut squash, chopped into small cubes
1 teaspoon dried parsley
1 teaspoon dried dill
For the cheddar cheese sauce
90g butter
55g plain flour
400ml vegetable stock
110g cheddar cheese 

Read made Puff pastry for topping
Method
In a wide pan, heat the oil, then add the onion and saute until soft. Reduce the heat and add the bay leaf, potatoes, celery salt if using and the vegetable stock.
Cover and bring to the boil, then reduce the heat and simmer for five minutes.
Stir in the kale and butternut squash and simmer for 10 minutes, when the vegetables are beginning to feel tender, stir in the dried parsley and dill.
Cook for a couple of minutes.
Then remove from heat.
Remove the bay leaves and discard
For the sauce
Melt the butter and whisk in the flour to make a roux.
Cook for a couple of minutes, stirring constantly.
Whisk in the stock and cook on medium heat, until the sauce is thick.
Season with salt and pepper.
Pour over the filling.
Transfer filling to a 9 x 13 inch baking dish OR 6 individual pie dishes
Top with puff pastry.
Bake for 35- 40 minutes until the puff pastry is golden.
Remove from the oven, allow to cool for a few minutes before serving.

11 comments:

  1. I had thought this might be a St Pat's recipe - looks perfect for it. Sorry to hear you are feeling unwell but am impressed at your resourcefulness in finding a vegie filled meal - and one that looks delicious - hope the rainy days will ease off now it is spring.

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    1. It was made that weekend :) but I had made the shamrock cookies special and wanted to share that. I am much better thank you. Just feel over worked at the moment, and stretched as I have been moved over to another team and they have not All been 'warming', well one in particular - always one. So its going to take time to find my place there. Glad its the weekend. And guess what the SUN is out, no sign of rain - garden time!!!

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  2. The pie does sound yummy and comforting! I love your header photo too with the colorful carrots and sprigs of dill.

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    1. Thanks Dave.
      Yes I am pretty pleased with the header and it was delicious to eat too

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  3. I love those comfort food dishes so much!
    Pies like that are incredible.
    So tempting; I'm gonna use my leek in something like this tonight!

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    1. Thank you. This has to be one of my fave pot pies in a long time. Leek is a good veg!

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  4. This will betrayed, it looks and sounds wonderful. I've been meaning to ask, is there anything youyspecially do in terms of food when you are feeling poorly? I've just come off several weeks with a virus and still feel a bit unenergetic. Haven't had as much fruit or veg as normal and I'm tired of tinned soups. Hope you are well.

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  5. Thanks e. Hope your feeling much better. I don't do anything special other than rest. When I don't have energy to cook, its often tinned soup. But its often on pot dishes like stews that you can make in a slow cooker or allow to simmer on the stove until veg are tender. Hope this helps. Warm wishes

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  6. This is such a comforting sounding dish for a rainy day. I will keep this recipe in mind!

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    1. Thanks VegHog. Do hope you enjoy it when you make it on that rainy day :)

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