Veggie Pot Pie
Ingredients
2 tbsp olive oil
1 cup (250 mL) onion, diced
3 cups (750 mL) leeks, diced
2 cups (500 mL) carrots, diced
1 cup (250 mL) frozen peas
2 cups (500 mL) fresh or frozen diced butternut squash
2 cups (500 mL) fresh or frozen broccoli florets
2 tbsp (30 mL) garlic, minced
2 tsp salt
½ cup (125 mL) butter
½ cup (125 mL) flour
3 cups (750 mL) whole milk
Pinch of nutmeg
2 cups (500 mL) Gruyère, grated
1 egg + 1 tsp water (whisked together)
1 sheet store-bought frozen puff pastry, thawed
Directions
In a large pot on medium high heat, add olive oil, onions, leeks, and carrots. Sauté about 15 minutes, stirring frequently to allow onions to brown and carrots to start to soften. Add garlic and sauté until fragrant, then add the remaining veggies. Reduce heat to low, add a half cup of water and let simmer as you make the béchamel.
In a separate medium sauce pan over medium-high heat, add butter and flour, whisking as the butter melts, slowly allowing it to slightly brown. Add 1 tsp salt and a pinch of nutmeg, then bit by bit, whisk in the milk. Allow to thicken with each addition before adding the next bit. Once fully incorporated pour the béchamel over the vegetables, remove from heat, and mix in the cheese.
Pour into a casserole dish and top with store bought puff pastry, brush with egg wash, and bake at 425F/218C for 20-30 minutes until puff pastry is browned and filling is bubbling.