Farmer's Autumn Vegetable Pot Pie

A rich, savory medley of autumn vegetables and mushrooms in a creamy, herb-infused sauce, crowned with a fluffy mashed cauliflower topping. This comforting dish is a perfect vegetarian and Keto-friendly twist on a classic.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $4.47/serving

Dietary

• Egg-Free
• Gluten-Free
• Keto
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• comfort food
• roast
• savory

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 yellow onion (medium, diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 8 ounce cremini mushrooms (sliced)
• 2 clove garlic (minced)
• 0.5 cup vegetable broth
• 0.5 cup heavy cream
• 1 tablespoon fresh thyme (chopped)
• 1 teaspoon dried rosemary
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 4 cup cauliflower florets
• 2 tablespoon cream cheese (softened)
• 0.25 cup shredded cheddar cheese
• 2 tablespoon toasted sunflower seeds

Instructions

1. Preheat oven to 375°F. Steam or boil the cauliflower florets until very tender, about 10-15 minutes. Drain well. Transfer to a bowl and mash with the cream cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until smooth. Stir in the shredded cheddar cheese and set aside.
2. While cauliflower cooks, heat the olive oil and butter in an oven-safe skillet or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Cook for 8-10 minutes, until vegetables are tender.
3. Add the sliced cremini mushrooms and cook until browned and softened, about 5-7 minutes. Stir in the minced garlic, fresh thyme, and dried rosemary, cooking for 1 minute until fragrant.
4. Pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
5. Spread the mashed cauliflower mixture evenly over the vegetable filling in the skillet. Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly. If desired, sprinkle with toasted sunflower seeds before serving.

Notes

For a richer topping, you can add a tablespoon of grated Parmesan cheese to the mashed cauliflower.

Nutrition (per serving)

• Calories: 410
• Protein: 14.5 g
• Carbohydrates: 20.3 g
• Fat: 33.1 g
• Fiber: 7 g
• Sodium: 650 mg
• Saturated Fat: 19.8 g
• Sugar: 7.5 g
• Cholesterol: 80 mg