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Vegetable pot pie

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Ingredients:

puff pastry (store bought or homemade)

4 small to medium sized red skin potatoes, peeled and cubed

1 head of broccoli, chopped small

1/2 medium to large yellow onion, chopped

3 medium carrots, peeled and finely chopped

1.5-2 cups kale

2 cloves garlic

1 tablespoon unsalted butter

1 cup low sodium vegetable broth

1/4 cup flour

1 cup milk

1/4 cup finely chopped chives

1 tablespoon dried parsley

1 tablespoon white or rice vinegar

1 large egg yolk

1 cup shredded cheddar cheese

1 tablespoon dried basil

1 tablespoon dried thyme

Kosher salt and pepper to taste

  • Heat oven to 400 degrees
  • Add a tablespoon olive oil to small skillet, add chopped garlic and kale, cook until wilted.
  • Melt butter over medium heat in a heavy, large skillet, Dutch oven or saucepan
  • When butter foams, add potatoes, carrots, onion and broccoli. Season with salt and pepper. Cook for about 8 minutes.
  • Sprinkle flour over vegetables, stir to coat and cook until raw flavor is gone and potatoes are soft, 2-3 minutes.
  • Add broth and milk, stirring constantly until smooth. Add cheese. stir until smooth.
  • Bring to a simmer and cook until slightly thickened about 5 minutes
  • Remove from heat and add chives, vinegar, herbs and kale
  • Taste and add more salt and pepper if desired
  • Pour into a in an 8 X 8 baking dish or round/oblong ceramic casserole dish
  • Whisk egg with 2 teaspoons of water and a pinch of salt until evenly mixed
  • Fit dough over baking dish, tuck into edges of dish. Brush dough with egg wash and cut slits in top to vent.
  • Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25-30 minutes.
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