Autumn Pot Pie (Christmas Veggie Pot Pie)

Festive vegetarian pot pie with butternut squash, mushrooms, and cheddar pastry

Ingredients

Ingredients

Cheddar pastry:

• 2 cups all purpose white flour
• 1/2 tsp salt
• 1/2 cup cold butter, diced
• 1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese)
• 4-5 tbsp ice water

Vegetable filling:

• 1 tbsp vegetable oil
• 4 cups chopped leeks (use only white and light green parts of 2 medium leeks)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried sage (or 1 tbsp fresh)
• 1/2 tsp salt
• 2 cups green beans (cut into 1 in. lengths)
• 3/4 cup vegetable stock
• 3 cups chopped green cabbage
• 3 cups cubed butternut squash
• 3 cups sliced mushrooms

Cheese Sauce:

• 3 tbsp butter
• 1/4 cup all purpose white flour
• 1.5 cups warmed vegetable stock
• 1/2 tsp dijon mustard or similar
• 1/2 cup grated cheese, parmesan works
• Salt and pepper to taste

Instructions

1. Start with cheddar pastry. Use a food processor and briefly pulse the flour, salt, and butter until the mixture has lumps about the size of peas. Add cheddar and pulse a few times until the mixture resembles a coarse meal. Add the water, a tbsp at a time, pulsing briefly to incorporate. Press the dough into a ball. Wrap in waxed paper or plastic wrap and refrigerate until ready to roll out
2. Make the filling. In a large saucepan or pot, warm oil on medium high and add leeks, bay leaves, thyme, sage and salt. Saute for ~3 minutes. Add green beans and the stock to simmer for 5 minutes. Add cabbage and squash and cook for another 8-10 minutes until the veggies are becoming tender. Add mushrooms and cook for another 3 minutes. Remove from heat and cover. The goal is to have barely tender veggies that will hold their shape in the baked pot pie
3. Make the cheese sauce. In a small saucepan, melt the butter and whisk in the flour, whisking for a couple minutes to “cook” the flour and then continue whisking while slowly adding the vegetable stock and it thickens into a sauce. Add mustard and cheese and whisk until smooth. Stir the sauce into the vegetable filling and season with salt and pepper to taste. Pour this into a 9x13 in. baking dish
4. Preheat the oven to 375°F
5. On a lightly floured surface, roll out the dough to fit over the baking dish. Cut a few slits in the crust to allow steam to vent for a crisper crust. Place on top of the filling and trim the edges
6. Bake for 40-50 minutes until the crust is golden. Let sit for 10 minutes prior to serving