Vegetarian Pot Pie
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1 medium
Yellow Onion (finely chopped)1 cup
All-Purpose Flour1 cup
Whole Milk1 cup
Parsley1 tbsp
White Vinegar1 large
Egg YolkDirections:
1
Watch how to make this recipe
2
Heat the oven to 400 degrees F and arrange a rack in the middle
3
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan
4
When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes
5
Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat
6
Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes
7
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes
8
Carefully add broth and milk, stirring constantly until mixture is smooth
9
Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes
10
Remove from heat, add peas, herbs, and vinegar, and stir to coat
11
Season well with salt and freshly ground black pepper
12
Turn filling into an 8 by 8-inch baking dish
13
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed
14
Set aside
15
With kitchen shears, cut dough to fit over the baking dish
16
Place dough over filling and tuck into the edges of the dish
17
Brush dough with egg wash and cut slits in the top to vent
18
Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes
19
Let sit at least 5 minutes before serving