Cornbread Crusted Pot Pie

by danapickell

Prep time: 1:30 Overall time: 2:00

Servings: 8 servings

INGREDIENTS

For the filling:
2 small potatoes, peeled and diced
1 carrot, peeled and cut into coins
1 celery rib, cut
1/4 lb. fresh green beans, diced
3/4 lb. mixed mushrooms (cremini, oyster, or just button...whatever you can find)
1/2 c. fresh or frozen corn kernels
1/2 c. fresh or frozen peas
1 can navy beans, mostly drained
1 broccoli crown, cut into florets
3 cloves garlic, minced
1 Tbs. fresh dill
1 Tbs. fresh thyme
1 Tbs. fresh parsley
1 Tbs. celery leaves, if you have them
2 Tbs. olive oil
salt and pepper to taste
For the sauce:
1 Tbs. butter
1 Tbs. flour
3.5 cups vegetable broth
2 tsp. salt
2 tsp. pepper
For the crust:
1 c. cornmeal
3/4 c. milk
1 egg
handful grated parmesan or asiago cheese
pinch of salt

INSTRUCTIONS

Preheat the oven to 425°F.

Put the beans, corn, peas and fresh herbs into a large mixing bowl, and leave to the side for later.

In order for the vegetables to maintain their textures and not get too soggy, I recommend cooking them based on their firmness. In a saute pan (non-stick if you have one), heat a good amount of oil and the garlic until your kitchen smells wonderful. Saute the potatoes and carrots first, allowing them to start browning, but not cook through (about 4-5 mins). Transfer them to the mixing bowl with the other veggies and herbs. Next, saute the broccoli, green beans and celery for about three minutes, adding more olive oil if necessary. Transfer them to the mixing bowl and sautee the mushrooms last. When they are well browned, add them to the mixing bowl, stir all of the veggies together well, season with salt and pepper.*

In the same saute pan, melt the butter over medium heat. Once the butter is bubbly, add the flour by sprinkling it into the pan, and whisk the butter and flour together. Allow the flour to cook in the butter until it becomes nice and golden and smells nutty. This is called a roux, or sauce base. At this point, you may begin adding the stock a little at a time. Be sure to constantly whisk the roux with the stock to get out all the lumps. As the sauce begins to smooth out, add the rest of the stock, bring to a low simmer and allow it to thicken. Add the salt and pepper. When the sauce has thickened, pour it over the veggies and stir everything together well.

In a small bowl, combine the cornmeal, milk, egg, cheese and salt and mix until wet. The dough will be very sticky and closer in consistency to a batter.

Pour the veggies and sauce into an 8x11-inch baking dish. With slightly dampened hands, spread the cornmeal dough over the veggies. If the dough sticks too much, run your hands under tap water and then spread it. The dough should make a rather thin layer, so as to bake quickly.

Place the baking dish on a cookie sheet, as the sauce may bake over in the oven. Bake at 400°F for 20-25 minutes, or until the crust is turning golden. Remove from the oven and serve hot. Enjoy!!

CHEF COMMENTS

This is amazing comfort food! The recipe is for a vegetarian version of pot pie, but you can simply add shredded left-over chicken or turkey and use chicken broth instead of vegetable broth to make your meat eaters happy. The inspiration for this dish came from my father and we always enjoy it with a fresh green salad on the side.

* At this point, add any shredded poultry to the veggie mixture and mix with the sauce.

Tagged: casseroles, dinnerpies, potpie add tags

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