Ingredients 5 tablespoons Kerrygold

Salted Butter

2 medium onions, diced

3 medium carrots, peeled and diced

2 ribs celery, chopped

2 tablespoons chopped garlic

16 ounces white button or cremini mushrooms, sliced

2 tablespoons fresh thyme leaves, chopped

1/3 cup all-purpose flour

3 1/2 cups chicken or vegetable broth

Kosher salt and freshly ground black pepper, to taste

1 cup frozen peas

3 cups cubed, peeled Russet potatoes, boiled to fork tender

2 tablespoons chopped fresh Italian parsley leaves

1 sheet (10” x 15”) frozen puff pastry, thawed

Instructions:

  1. Heat the oven to 400ºF.
  2. In a large skillet, melt the Kerrygold Salted Butter over medium heat. Add the onions, carrots, celery and garlic; cook, stirring, for two minutes.
  3. Add the mushrooms and thyme and stir often until all the vegetables are crisp-tender, about five minutes.
  4. Add the flour and stir until thoroughly combined with the vegetables. Cook for three minutes, or until the flour is golden brown.
  5. Pour in the broth, stirring constantly, and bring to a boil. Reduce the heat to low and simmer until the filling thickens, about 3-4 minutes.
  6. Season the filling with salt and pepper, to taste. Add the peas, potatoes and parsley; stir to combine. Transfer the filling to a 9-by-13-inch baking dish.
  7. Assemble the pastry sheet on top of the baking dish and cinch the top edges with your fingers. With a knife, cut three slits for air vents.
  8. Bake for 30-40 minutes, until the pastry is golden brown, and the filling is bubbly.