These rich and elegant individual pot pies feature tender, flavourful asparagus and are crowned with a fluffy potato topping in lieu of pastry. Trim or snap off the fibrous ends of the asparagus to make sure the tenderest pieces end up in the pies. Serve with a simple green salad.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Potato Topping:
Method
In Dutch oven, melt butter over medium-high heat; cook leeks and garlic, stirring occasionally, until starting to soften, about 4 minutes. Add mushrooms; cook, stirring, until starting to soften, about 3 minutes.Add asparagus and flour; cook, stirring occasionally, for 2 minutes. Stir in broth and wine; cook, stirring, until slightly thickened, 2 minutes. Stir in cream, mustard, lemon juice, pepper, salt and nutmeg; cook, stirring, until thickened, 2 minutes. Stir in parsley. Divide among eight 1-cup (250 mL) ramekins; arrange on rimmed baking sheet.
Potato Topping: Meanwhile, in large saucepan of boiling salted water, cover and cook potatoes until fork-tender, about 14 minutes. Drain and return to pot; shaking pan, dry over low heat, about 1 minute. Remove from heat; mash potatoes coarsely. Mash in eggs, butter, salt and pepper until smooth. Spoon onto ramekins; smooth tops.
Whisk egg yolk with cream; brush over potatoes. Sprinkle with Parmesan cheese. Bake in 425ºF (220ºC) oven until tops are golden, 10 to 12 minutes.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 686 mg
- Sugars 4 g
- Protein 10 g
- Calories 314.0
- Total fat 19 g
- Potassium 740 mg
- Cholesterol 125 mg
- Saturated fat 11 g
- Total carbohydrate 28 g
%RDI
- Iron 18.0
- Folate 47.0
- Calcium 13.0
- Vitamin A 26.0
- Vitamin C 28.0
