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Vegetable Pot Pie
9/27/2010 | Sheryl McGlochlin
2 potatoes, small cubes
1 cup fresh or frozen peas
2 leeks, finely chopped
2 stalks of young garlic, finely chopped
2 cloves of garlic, minced
1/2 cup cauliflower, small pieces
4-5 sugar snap peas, rough chopped
2-3 sprigs of thyme
1 pinch of herbs de Provence
1 tbsp all purpose flour
1 tbsp butter
1 tbsp olive oil
1 sheet puff pastry, at room temperature
2 tbsp cheddar cheese
1 tbsp Parmesan cheese
1 cup vegetable stock or water
1 cup half and half
salt and pepper
Preheat oven to 375 degrees and grease a ovenproof casserole dish.
In a large nonstick skillet over medium-high heat, melt the butter and olive oil. Add the leeks and garlic, and saute until they become translucent. Next add the carrots and potatoes, and saute for 3-5 minutes until they start to become tender. Add the remaining vegetables, the thyme leaves (without the actual stems), and herbs de Provence. Saute for 4-5 minutes. Sprinkle the flour over the vegetables and stir. Next, add the stock and half & half. Let the vegetable mixture simmer. The flour will help to thicken the sauce. Add the Parmesan cheese and salt and pepper to taste. Pour the mixture into the casserole. Top with a sheet of puff pastry cut to size. Sprinkle the cheddar cheese on top. Bake until the puff pastry rises and the vegetable mixture bubbles. This could take anywhere from 25-45 minutes, depending on the thickness and temperature of the puff pastry sheet.
Note: You could add pretty much any vegetable you have on hand. Just ensure that everything is chopped to roughly the same size.