Make a feast fit for kings for your next princess party or dinner. It includes Royal Pot Pie, Rosemary Roast Potatoes, and Lemon Brussels Sprouts. These dishes were inspired by the feast enjoyed by King Stefan and King Hubert in Sleeping Beauty and were featured on our Sleeping Beauty Disney dinner.
A Feast Fit for Kings
Royal Pot Pie ~ Rosemary Roasted Potatoes Lemon Brussels Sprouts
Makes one 9-inch pie
Pot Pie Ingredients:
- 3 tablespoons olive oil, divided
- ½ cup white or yellow onion, diced
- 1 tablespoon garlic, minced
- 2 cups vegetable stock
- 1 cup dry lentils
- 2 cups cauliflower florets
- Salt & pepper
- 1 tablespoon unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 cup frozen peas & carrots
- Double pie crust, from scratch or refrigerated
- 1 egg, beaten
Side Dish Ingredients:
- 1 pound baby potatoes, cleaned and quartered
- 3 tablespoons olive oil, divided
- Fresh rosemary, finely chopped
- Salt & pepper
- 1 pound brussels sprouts, cleaned and trimming
- 1 garlic clove, minced
- Juice of 1 lemon
Pot Pie Instructions:
1. Make filling – Place 2 tablespoons olive oil in a small stock pot over medium heat. Add diced onion and cook until browned, around 8 minutes. Add minced garlic and cook for one more minute. Add vegetable stock + 2 cups water to the mixture. Cover and bring to a boil. Once boiling, add 1 cup dry lentils. Add salt and pepper to taste and simmer for 10-12 minutes. Add cauliflower and simmer for another 5 minutes or until cauliflower is crisp tender.
In the meantime, add 1 tablespoon olive oil and 1 tablespoon butter to a medium skillet over medium-low heat. Add mushrooms and saute for 8 to 10 minutes or until tender.
Add sauteed mushrooms and peas & carrots to the lentil mixture. Combine. Season with salt & pepper if desired. Set aside and allow to cool to room temperature.
2. Prepare pie crust – Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Lightly dust the work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Place 1 round of dough in a 9-inch deep-dish pie plate. Prick with a fork to keep the crust from bubbling. Add pie filling and set aside.
Repeat the process with the remaining piece of dough. If desired, cut heart shapes in the pie top using a cookie cutter. Set extra dough aside.
Use your thumb to press around the edge of the pie to fuse the pie crusts together. Trim excess crust. Whisk beaten egg with 1 tablespoon of water. Brush the top of the pie with egg wash.
Use the remaining dough to create flowers and leaves using a cookie cutter or fondant mold. Arrange flowers and leaves on the pie top and baste with egg wash.
Bake pie – Place on a prepared baking sheet and bake until golden brown and bubbling, about 45 minutes. If the edge of the crust begins to brown, cover with aluminum foil to protect the crust edges from burning. Cool on a baking rack for 20-30 minutes. Serve warm with roasted rosemary potatoes and lemon brussels sprouts (see recipe below).
Vegetable Side Instructions:
Roast potatoes – As pot pie is baking, add diced baby potatoes to a medium sized mixing bowl. Drizzle with 2 tablespoons olive oil and chopped rosemary. Season with salt and pepper. Combine so potatoes are evenly coated with oil and seasonings. Turn out onto a baking sheet and roast at 375 degrees for 30 minutes.
Saute brussels sprouts – Warm a medium sized skillet over medium heat. Add 1 tablespoon of olive oil. Add garlic and saute for 1 minute. Add brussels sprouts to the garlic and season with salt and pepper. Saute until slightly golden. Add 1 tablespoon of water and cover with a tight fitting lid. Steam for approximately 5 minutes or until tender when pierced with a knife. Squeeze lemon juice over cooked brussels sprouts and toss to coat.
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