Vegetable and Bean Pot Pies With Sweet Potato Crusts 5.000

Laura Chase de Formigny for The Washington Post; styling by Marie Ostrosky for The Washington Post

Weeknight Vegetarian Oct 13, 2019

These pot pies skip the hassle of pastry and use thinly sliced sweet potatoes, which get crust-like in the oven. Underneath is a simple, hearty filling of white beans, zucchini and more vegetables. Serve it with a salad and a piece of good bread for a simple and nourishing meal.

You can slice the sweet potato by hand or use a mandoline, if you have one, for easier, more consistently thin slices.

Make Ahead: The filling can be prepared, and the pot pies assembled and refrigerated, covered, for up to 3 days. Bring to room temperature before baking.


Servings:
5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5 servings

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, cut into 1/2-inch pieces (1 1/2 cups)
  • 1 medium carrot, cut into 1/2-inch pieces (3/4 cup)
  • 1 rib celery, cut into 1/2-inch pieces (3/4 cup)
  • 4 cloves garlic, finely chopped
  • 1 teaspoon finely chopped fresh rosemary, plus sprigs for optional garnish
  • 1 teaspoon tomato paste
  • 1 medium zucchini, cut into 1/2-inch pieces (2 cups)
  • One (14-ounce) can no-salt-added white beans, such as navy, cannellini or great northern (1 1/2 cups), rinsed and drained
  • 2 tablespoons dry white wine (may substitute 1 tablespoon apple cider vinegar plus 1 tablespoon water)
  • 3/4 teaspoon kosher salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 2 tablespoons flour
  • 1 1/2 cups vegetable broth
  • 1 medium (9-ounce) sweet potato, peeled and sliced as thinly as possible (see headnote)

Directions

Preheat the oven to 375 degrees with the rack in the middle. Place five ramekins or other 1-cup-capacity ovenproof dishes on a large rimmed baking sheet.

In a large saucepan over medium heat, heat 1 tablespoon of the olive oil. Add the onion, carrot and celery, and cook, stirring frequently, until the onions are slightly softened, about 3 minutes. Stir in the garlic, rosemary and tomato paste, then gently stir in the zucchini and beans. Pour in the wine and scrape up any browned bits from the bottom of the pot. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, taste, and add more of each, if needed.

Sprinkle the flour over the vegetable mixture. Stir until the flour is moistened and starting to get pasty, about 1 minute. Stir in the vegetable broth. Bring to a boil and then reduce the heat to medium-low so the mixture is at a simmer and cook until lightly thickened, stirring occasionally, about 4 minutes.

Divide the stew among the ramekins. Arrange the sweet potato slices on top of the ramekins in a fan or layered pattern. Gently brush them with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Bake 30 to 35 minutes, until the filling is bubbling, and the sweet potato slices are tender and lightly browned on the edges. Garnish with the rosemary, if desired, and serve hot.

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Recipe Source

Adapted from “The First Mess Cookbook” by Laura Wright (Avery, 2017).

Tested by Joe Yonan.

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