Vegetable Pie | Recipe of the Week: A Hearty and Delicious Delight

Are you looking for a comforting, veggie-packed dish to impress your family and friends? This week’s recipe is a savory Vegetable Pie that combines the best of garden-fresh produce with a crispy, flaky crust and a creamy, cheesy topping. Whether you’re preparing for a cozy weeknight dinner or a festive gathering, this pie is sure to be a hit!

Why You’ll Love This Vegetable Pie

This Vegetable Pie is a versatile dish that captures the essence of home-cooked comfort food. With layers of tender vegetables, a rich cheese topping, and a golden crust, it offers a satisfying meal that’s both hearty and flavorful. Here’s why it stands out:

1. Loaded with Fresh Veggies: Incorporate your favorite vegetables or whatever you have on hand. From tomatoes and zucchini to bell peppers and mushrooms, the choices are endless.
2. Creamy Cheese Topping: A blend of mozzarella, cheddar, and Parmesan adds a decadent touch that pairs perfectly with the veggies.
3. Perfect for Any Occasion: Ideal for a casual dinner or a special occasion like Thanksgiving, this pie is as versatile as it is delicious.

Ingredients

For the Pie Crust:

• 3 ½ cups (15 ounces/420g) all-purpose flour
• 1 cup + 4 tablespoons (10 ounces/280g) unsalted butter, diced
• 1 pinch of salt
• 2 teaspoons granulated sugar
• ⅔ cup (5 ounces/150 ml) ice water, or more if needed

For the Filling:

• 1/3 cup (80g) butter
• ½ medium yellow onion, finely chopped
• 3–4 cloves garlic, minced
• ½ cup (80g) celery, finely chopped
• 1 ½ cups (200g) carrots, chopped or sliced
• 1 cup (100g) mushrooms, chopped
• 1 ½ cups (230g) yellow potatoes, chopped
• 1 cup (120g) frozen peas
• ⅓ cup (40g) all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black or white pepper
• ¼ teaspoon ground nutmeg
• 1 tablespoon fresh thyme
• 1 ¾ cups (420 ml) vegetable broth
• ⅔ cup (160 ml) heavy cream
• 1 beaten egg (for brushing)

For the Cheese Topping:

• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• ¾ cup mayonnaise, or a mix of half mayonnaise and half Greek yogurt
• 2 tablespoons freshly grated Parmesan cheese

Instructions

1. Prepare the Pie Crust:

   • In a medium-sized bowl, mix flour and salt. Cut in diced butter until the mixture resembles coarse crumbs. Add sugar and ice water gradually, mixing until the dough comes together. Refrigerate for at least 2 hours.

2. Prepare the Filling:

   • Pre-cook carrots and potatoes in boiling water until tender. Drain and set aside.
   • In a large skillet, heat butter over medium heat. Sauté onions, garlic, and celery until tender. Add mushrooms and cook for another minute. Stir in flour, salt, pepper, nutmeg, and thyme. Gradually add vegetable broth and cream, cooking until thickened. Mix in the peas and pre-cooked vegetables.

3. Assemble the Pie:

   • Roll out half of the chilled dough and line the bottom of a 9-inch pie dish. Pour in the vegetable filling.
   • Roll out the second dough and cover the pie, sealing and crimping the edges. Cut slits in the top crust to let steam escape.  Brush with beaten egg.

4. Bake:

   • Bake in a preheated oven at 425°F (220°C) for approximately 30 minutes, or until the crust turns golden brown.  If the edges brown too quickly, cover with foil and continue baking until the center is done.

5. Prepare the Cheese Topping:

   • Mix shredded mozzarella, cheddar, and mayonnaise. Spread over the top of the assembled pie and sprinkle with Parmesan cheese. Bake until the cheese is melted and bubbly.

6. Cool and Serve:

   • Let the pie cool for at least 15 minutes before slicing. Serve warm.

Tips for Perfecting Your Vegetable Pie

• Chill the Crust: For a flaky pie crust, ensure it’s well-chilled before baking. Freezing the dough can enhance its texture.
• Avoid Sogginess: Drain tomatoes well and avoid overloading the pie with vegetables to keep the crust crisp.
• Customization: Feel free to experiment with different vegetables or spices to suit your taste.

Make Ahead and Storage

• Make Ahead: Slice the vegetables and prepare the cheese spread up to a day in advance. Store them separately in the refrigerator.
• Freezing: Not recommended due to potential sogginess from the vegetables and mayo. However, you can use a frozen pre-baked pie shell to save time.

Pairing Suggestions

This Vegetable Pie is hearty enough to serve as a main course but can be complemented with a fresh side salad. Consider options like:

• Lettuce with vinaigrette
• Roasted squash and goat cheese salad
• Spinach and berry salad with lemon poppy seed vinaigrette

Enjoy this week’s Vegetable Pie recipe, a comforting and versatile dish that brings a taste of the garden to your table!

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