Vegetable Pot Pie

Vegetable Pot Pie

Ingredients:
2 Tbsp butter
2 celery stalks, coarsely chopped
1 yellow onion, coarsely chopped
1 large carrot, peeled and cut into small chunks
1 small red bell pepper, seeded and coarsely chopped
¾ tsp dried thyme, crumbled
3 Tbsp all-purpose flour
1 cup vegetable broth or bouillon
1 cup broccoli florets
1 cup cauliflower florets
1 cup frozen pearl onions
2 oz (60 g) cheddar cheese, cut into small cubes

Directions:
Pastry dough for one-crust 9-in (23 cm) pie
1. In large nonstick saucepan, melt butter over medium heat. Add celery, yellow onion, carrot,
pepper, and thyme. Sauté for 10 minutes, or until vegetables are tender.
2. Stir in flour until well blended. Stir in broth. Increase heat to medium-high. Add broccoli,
cauliflower, and pearl onions. Bring to boil, then lower heat and simmer, uncovered, for 15 minutes.
Remove saucepan from heat. (If making filling ahead, let cool to room temperature, then cover and
refrigerate.)
3. Preheat oven to 400°F (200°C).
4. Spread vegetable mixture in 9-in (23 cm) glass or ceramic pie plate. Top with cheese. Cover
filling with pastry. Trim edges. (If crust is not lattice, cut 6 long slits in it, to vent steam.) Place dish
on baking sheet.
6. Bake for 25 to 30 minutes, or until pastry is golden and filling is bubbly. Let stand for 10 minutes
before serving.