The Bell Kitchen

Seasonal

Warm up this Winter!

Old Man Winter has arrived in the Czech lands to officially usher in the season of comfort and hibernation. Home cooks rejoice! From homestyle casseroles that steam the wintry windows to crock pot stews to share with family and friends, winter is truly the time to learn new cooking skills and recipes. Maybe it’s a classic French coq au vin you’ve always been meaning to make or a sourdough stuffing with roasted chestnuts to bake, too? Some of us find that shorter days and cooler temperatures are optimal weather to cook – and I couldn’t agree more.

Now in season are chestnuts, leeks, passion fruits, and persimmons. Endive and Brussels sprouts, too. And don’t forget sweet potatoes, turnips, or the collard greens. There is much in store for this season so come join me in my city winter kitchen, won’t you? And while you’re here, I invite you to pull up for a story or two, too.

Vegetarian Pot Pie
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 medium large russet potatoes
  2. 2 medium shredded carrots
  3. 3 cups of mixed mushrooms
  4. 1 cup peas
  5. ½ cup scallion
  6. ¾ cup leek
  7. 1 shallot
  8. 1 cup vegetable stock
  9. 1 cup whole milk
  10. 7-8 ounces of pastry dough, rolled out to 1/8 inch
  11. ¼ cup flour
  12. 1 egg yolk
  13. Butter
  14. Seasoning (recommended: thyme, chives, parsley, oregano)
Instructions
  1. Preheat the oven to 400 F (204 C) and center your baking rack in the middle of the oven
  2. Clean and dry mushrooms, quarter or halve them, sauté with butter, minced shallot, and seasoning (cracked pepper, salt, pinch of rosemary, pinch of Provençal herbs). Set aside. Begin to cook the scallions with the leeks. Once turning translucent, add the shredded carrot and peas and cook over medium low. Add the potatoes to the scallion/leeks and sauté until soft (appx 10 minutes). Add mushrooms back into the pan. Toss vegetables in flour to lock in their flavor. Add 1 cup milk and 1 cup stock to the vegetables and simmer on low (appx 5 minutes). Taste and correct seasoning
  3. Butter your casserole dish and pour vegetable mixture in
  4. Roll pastry dough over the casserole dish, making a design in the middle of the dough (to vent) and decorate the edges if desired
  5. Mix 1 egg yolk with 2 tablespoons of water and stroke gently over the dough
  6. Bake for 25-30 minutes or until golden brown and fluffy. Remove from oven and let cool for 5 minutes before serving
Notes
  1. Storage: Casseroles and pot pies can last under refrigeration for up to 4 days and can be reheated either in a microwave or oven at 350 F, 170 C
The Bell Kitchen http://thebellkitchen.com/