1. Melt butter in a large stockpot over medium heat. Add onion, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until onion is translucent, about 10 minutes.

2. Preheat oven to 400 degrees. Add carrots to onion and saute another 5 minutes. Stir in potatoes.

3. In a glass measuring cup or medium bowl, mix milk, half-and-half, remaining1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and spices; then mix into vegetables. Bring to boil. Add peas and stir to distribute. Transfer mixture to a 9-by-13 inch baking pan.

4. Take puff pastry out of freezer and cut or break into 3 long pieces. Cover vegetables with puff pastry (it's OK if there are some spaces between thepieces). Bake until pastry is puffed and golden and vegetables are tender, about 40 minutes. To serve, use a large spoon to cut sections of the pastry and scoop with filling into shallow bowls. If desired, serve mango chutney, yogurt, and chopped cucumbers in small bowls on the side.

Source: Hannaford fresh Magazine, May - June 2012