Week 17 - Cheers to Leftovers

We seemed to be on a meat-eating spree this week so by Thursday I was ready for something that was distinctly anti-meat. This recipe definitely fit that bill. Though, to be honest, if you're in the mood for meat this would be just as good with chicken or tuna added in.

That said, this pot pie was shockingly flavorful considered the main seasonings are just salt and pepper. When I read the recipe I assumed it would be way too bland for Brian's sensitive taste buds, but we both enjoyed it as is.

Along with being pretty easy to prepare, this was reasonably inexpensive and makes a TON of leftovers. With the amount of veggies that it calls for, it almost overflows the 8x8 pan and, partially because we added a bottom crust, one modest-sized piece was quite filling. 

A couple of notes on changes we made: We used celery instead of fennel because Brian doesn't care for the flavor and that seemed fine. We also added a bottom crust and just used Pillsbury pie crusts. Looking back, it would be a great recipe to use the food processor to save on chopping time. Also, Brian did the crust. Isn't it beautiful?

VEGETARIAN POT PIE

Source: foodnetwork.com

1 T. unsalted butter - 2 small heads fennel, finely chopped (about 3 cups) - 1/2 medium yellow onion, finely chopped - 2 medium carrots, peeled and finely chopped - 12 oz. white button mushrooms, sliced - 1 small russet potato, peeled and diced small - 1/4 C. all-purpose flour, 1 C. low-sodium mushroom broth - 1 C. whole milk - 1 C. frozen baby green peas - 1/4 C. thinly sliced fresh chives - 1/4 C. parsley - 1 T. white vinegar - 1 large egg yolk - 7 oz. frozen pie crust or puff pastry dough

1. Heat oven to 400 degrees.

2. Melt butter over medium heat in 3- to 4-quart heavy bottomed saucepan. When it foams, add fennel, onions and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

3. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1-2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

4. Remove from heat. Add peas, herbs and vinegar and stir to coat. Season well with salt and pepper. Turn filling into an 8x8-inch baking dish.

5. Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

6. Cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25-30 minutes. Let sit at least 5 minutes before serving.