This was an accompaniment for a lamb stew type item I made last night.
I’m very luck to have a husband who enjoys making pie crust. He made a savory crust with black pepper and fresh rosemary for this dish.
Roasted Winter Vegetable Pot Pie
- 1 Butternut squash (around 2 pounds)
- 8 purple top turnips
- 1 pound parsnips
- 3 sweet potatoes (around 2 pounds)
- 1 8 oz. bag of frozen pearl onions
- 2 tablespoons olive oil
- kosher salt & cracked black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups water
- 1 cup whole milk
- 1 bay leaf
- 1 tablespoon Dijon mustard
- fresh rosemary
- dried tarragon
- Cut the vegetables up in to similar sized cubes; something between 1/2″ and 1″ is probably about right. Toss in a bowl with the frozen onions, olive oil, salt & pepper. Back on a sheet pan and roast @ 400°F for about 20 minutes until they begin to soften.
- While the veg cooks make the sauce. Melt the butter in a medium saucepan. Add the flour and combine into a paste. Slowly add the water & milk, whisking to combine and remove any dumps. Add the Dijon mustard and whisk to combine. Add rosemary, tarragon and the bay leaf. Allow to simmer for 10 minutes or so until it thickens. Add salt & pepper to taste.
- When the veg are done roasting combine the veg & sauce in a large Pyrex pan. Place the crust on top and poke with a fork for air vents. Bake at 350°F for ~25 minutes. The crust should brown along the edges though it may remain pale over the surface. Perhaps an egg wash next time.