1largerusset potato, sliced thin and cubed(about 1 1/2 cups)
12ouncesbutton mushrooms, chopped or quartered
2cloves garlic, minced
1 1/4teaspoon dried thyme
1teaspoonsalt or to taste
1/2teaspoonpepper or to taste
3/4cupheavy cream or half & half
1cupfrozen green beans or peas
1sheetpuff pastry, thawed
Preheat oven to 400°F.
Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
Sprinkle the flour over the cooked vegetables and stir well to combine.
Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
Whisk in the heavy cream until the mixture is thick and creamy.
Remove from heat and fold in the frozen greens beans.
Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!