Fall Veggie Pot Pies

Ingredients

Roasted Vegetables

• 1 cup butternut squash, cut into 1” pieces
• 1 cup sweet potatoes, cut into 1” pieces
• 1 cup carrots, sliced
• 1 cup brussel sprouts, quartered
• 1 cup shiitake mushrooms, sliced
• 4 tablespoons olive oil
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh sage, finely chopped
• ½ teaspoon fresh rosemary, finely chopped
• ½ teaspoon paprika
• salt and pepper, to taste

FIlling

• 2 tablespoons salted butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1½ cups vegetable broth
• ½ cup heavy cream
• 2 tablespoons dijon mustard
• salt and pepper, to taste

Topping

• puff pastry, cut into 4 circles to cover ramekins
• 1 Vital Farms Egg, beaten for egg wash