Vegetarian Pot Pie

Try this tasty vegetarian dish for a light lunch or serve with crusty bread and a green salad for dinner. Made with eggplant and mushrooms, this makes for a hearty, meat-free dish.

Ingredients (makes four pies)

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 small eggplant, peeled and diced
  • 100g mushrooms, sliced
  • 3 tablespoons red wine
  • 1 tablespoon tomato paste
  • 400g can crushed tomatoes
  • 1 tablespoon fresh basil, shredded
  • 200g penne pasta
  • 1 egg, beaten
  • 1/3 cup grated cheese
  • 2 sheets puff pastry



  • Preheat the oven to 180°C and grease four individual ramekins.
  • Heat the oil in a pan and cook the onion and garlic until soft. Add the eggplant and mushrooms and cook for five minutes.
  • Stir in the wine and cook until most of the liquid has evaporated.
  • Add the crushed tomatoes and paste to the mixture and bring to the boil. Reduce the heat and simmer for 15 minutes.
  • Stir in the basil.
  • In the meantime, cook the pasta according to the packet instructions. Once cooked, drain and add to the tomato and vegetable mixture with the egg and cheese.
  • Spoon into the ramekins, top with puff pastry and brush with egg or milk.
  • Cut a small slit in each, place on an oven tray and bake for 15 minutes.

Written by Andrea