Winter Vegetable Pot Pie Food

WINTER VEGETABLE POT PIE

Steps:

• Prepare Vegetable Filling: Preheat oven to 425°F. Peel and cut carrots, potatoes, and celery root into 3/4-in. pieces. In 15 1/2-inch by 10 1/2-inch jelly-roll pan, combine onion, carrots, potatoes, celery root, oil, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss to coat; spread in even layer. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring once halfway through roasting. (Can be prepared to this point up to 1 day ahead; transfer to airtight container and refrigerate.)
• Meanwhile, in 4-quart saucepan, heat broth and wine to boiling on medium-high. In small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
• Spoon vegetable mixture into 8-inch by 8-inch ceramic or glass baking dish, spreading mixture evenly.
• Prepare Biscuit Topping: In large bowl, combine flour, baking powder, baking soda, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. With pastry blender or two knives used scissors-fashion, cut in butter until coarse crumbs form. With fork, stir in buttermilk just until mixture forms a dough. With tablespoon, scoop generous spoonful into floured palm. With floured hands, gently pat into 2-in. round (1/2 in. thick) and place on top of vegetable mixture. Repeat with remaining dough, spacing rounds 1/2 inch apart. (There should be 12 biscuits on top.)
• Bake 16 to 20 minutes or until Biscuit Topping is puffed and golden brown and Vegetable Filling is bubbling. Cool in pan on wire rack 10 minutes. Sprinkle with chopped dill to serve.

WINTER VEGETABLE POT PIE WITH CHEDDAR-BISCUIT TOPPING

Steps:

• Preheat oven to 425°F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450°F.
• Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
• In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.

AUTUMN VEGETABLE POT PIE

Steps:

• In a large heavy pot, melt the butter over medium heat and cook until browned.
• Add the vegetables and stir to coat with the butter. Cook until slightly softened, about 2-3 minutes.
• Add the white wine, and simmer the vegetables another 7 minutes or until the vegetables are nice and soft.
• Add the 1/4 cup flour, and stir the vegetables and flour until they are coated. (The veggies will look a little gummy.) Cook for about 2 minutes until the raw flour flavor is cooked off.
• Add the chicken broth and simmer for about 15 minutes until the stew base is thickened.
• Add about 2 teaspoons of fresh thyme to the pot, and season the pot with Kosher salt.
• Preheat an oven to 350 degrees F.
• Spoon the stew into a deep pie dish. (Or do 6 individual oven proof bowls.).
• Roll out the sheet of puff pastry with the 1 Tablespoon of flour. Drape the sheet of puff pastry over the top of the pie dish and the stew.
• Brush the top of the pie with the cream. Cut a few slits in the top of the pie crust, to let the steam escape.
• Place the pie plate or the individual bowls on a sheet pan and bake in the oven until the insides are bubbling and the puff pastry is golden (about 45-50 minutes for the pie plate size, 25-30 minutes for the individual bowls.).
• Serve hot!

WINTER VEGETABLE PIE

Steps:

• Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
• Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
• Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
• Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.