Meal Kit

Caramelized Onion and Cauliflower Pot Pie

with peas

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Sweet caramelized onion and fresh cauliflower (and peas!) combine to form the perfect filling for this perfect veggie pie. Cooked together with pungent garlic and herbaceous thyme, and baked with a flakey puffed pastry on top, this pie hits you with rich, warm flavor… and peas!

In Your Box (serves 2)

  • 1 Yellow Onion
  • 8 oz. Cauliflower Florets
  • Info
    2 Puff Pastry Dough Squares
  • 4 tsp. Mirepoix Broth Concentrate
  • 3 oz. Peas
  • 1 fl. oz. Garlic Oil
  • 1 tsp. Garlic Salt
  • 3 Thyme Sprigs
  • 2 Garlic Cloves
  • 1 tsp. Cornstarch

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Stem and mince thyme. Halve and peel onion. Slice halves into thin strips. Coarsely chop cauliflower Mince garlic. Combine cornstarch and 1½ tsp. water in a mixing bowl until dissolved. Set aside.

  2. 2

    Start the Filling

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower, onion, half the garlic salt (reserve remaining for peas) ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Stir in 2 Tbsp. water. Cover, and stir occasionally until tender, 6-8 minutes.

  3. 3

    Finish the Filling

    Uncover hot pan, and add peas, remaining garlic salt, garlic, thyme, mirepoix broth concentrate, and ½ cup water. Bring to a simmer. Once simmering, stir cornstarch slurry to recombine. Add cornstarch slurry and stir to combine. Return to a simmer. Once simmering, cook until thickened, 1-2 minutes. Remove from burner.

  4. 4

    Bake the Pot Pie

    Transfer filling to prepared casserole dish. Remove puff pastry from refrigerator. Remove any paper from between puff pastry squares. Top filling with puff pastry squares Bake in hot oven until puff pastry is browned and crispy, 15-17 minutes.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping pie with garlic oil. Bon appétit!

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