vegetable pot pie & havarti dill roux

serves 2 as a main course & can be doubled


prep time: 1.5 hrs
baking time: 40-50 minutes
cooling time: 10-15 minutes

1.5 tsp vegetable oil
3/4 cup chopped onions
1 cup cubed yukon gold potatoes
1/2 tsp sea salt
3/4 cup chopped celery
3/4 cup vegetable stock (fresh made preferred)
1 cup cut green beans (1 inch pieces)
1.5 cups peeled cubed butternut squash
1 cup sliced mushrooms, portabella is nice
1 1/2 tbls chopped fresh parsley
1 tbls chopped fresh dill (1 tsp dried dill)

havarti cheese sauce
2 tbls butter
3 tbls unbleached flour
1 cup vegetable stock
1 cup grated dill havarti cheese
salt & pepper to taste

pastry crust
1 cup + 2 tbls unbleached white flour
1/2 tsp chopped fresh rosemary
4 tbls cold butter
4 tbls ice water

~ in a large pot, warm oil over medium heat.
~ add onions & saute for about 10 minutes.
~ stir in potatoes, salt, celery & 3/4 cup veg stock, cover, bring to a boil then simmer for 5 min.
~ add green beans, cook 5 more minutes.
~ stir in squash, cook 5-10 minutes more, until veggies are just tender.
~ add in mushrooms, parsley & dill, 3-4 more minutes.
~ remove from heat & set aside covered.

* preheat oven to 375 degrees

~ in a saucepan, melt the butter for the havarti sauce & whisk in the flour to make a roux. constantly whisking on med/low heat for 2 minutes.
~ whisk in the stock & cook on medium heat until thickened.
~ stir in cheese until melted
~ pour into vegetable mixture & salt & pepper to taste
~ pour pot pie mixture into 2 6x4 individual ceramic pot pie dishes & set aside

~prepare the pastry
~ mix flour & rosemary in a bowl
~ rapidly work in the cold, sliced butter with a pastry cutter, until coarse.
~ sprinkle in the ice water 1 tbls at a time while pushing the flour together until a ball just begins to form at the bottom of the bowl.
~ remove from the bowl and roll out on a floured surface, work quickly as you don't want to warm up the butter.
~ roll into a piece just slightly larger than the top of your dish, place it on top & crimp the edges.
~ cut a few slits to allow steam to escape & create a crispy top!

~bake 40-50 minutes, until golden and bubbling. cool 10-15 before eating