A couple of years ago I shared my vegetable pot pie recipe
here. After being inspired by my new favorite cooking magazine,
Cooks Illustrated, I thought I would share my new and improved recipe. I kept the filling similar, but added some key ingredients - mushrooms, soy sauce, and tomato paste, which really bring out a more meaty flavor that a vegetable pot pie is missing. The other big change is the Parmesan crumble that is added to the top of the filling, instead of the puff pastry I usually use. I have always wanted to my own crust, but after doing all the prep work, who really wants to add homemade pie crust in the mix?
Cooks Illustrated's topping adds great texture, so it is worth the extra 15 minutes. I didn't take many photos this go around, but pot pie never looks that appetizing in a photograph to me anyway, better I didn't.
