Adapted from Joy of Cooking: All About Pies & Tarts.
We stumbled on this recipe when I was making a pie and decided to make it that night. I halved the recipe and swapped out some of the vegetables for things we liked better.
Prepare and keep separate:
- 1 onion, cut into thick slices
- 2 medium carrots, cut into 1-inch pieces
- 1 winter squash (about 2 lbs), peeled and cut into 1-inch pieces
- 2 medium potatoes, peeled and cut into 1-inch pieces [We used purple potatoes, which made the pot pie really pretty. (cw)]
- 4 ounces portobello or other mushrooms [We used shiitake. (cw)]
Keep the vegetables in large pieces so they don’t fall apart during the long baking.
- some olive oil and butter
Heat a teaspoon of butter and a teaspoon of oil in a large skillet over medium-high heat. Add the onion and cook until browned. Transfer to an 8″x8″ baking dish.
Add more butter and oil and cook each ingredient in turn until it is browned (5-7 minutes), then transfer to the baking dish.
Heat the oven to 400 degrees F.
Toss the vegetables with:
- salt & pepper to taste
- 1/2 tablespoon dried marjoram (1T if fresh)
Pour over the vegetables:
- 2 cups vegetable stock
Cover the dish and bake for 30-45 minutes, until the vegetables are just tender.
While the vegetables bake prepare the crust by whisking together:
- 1 cup all purpose flour
- 1 & 1/4 tsp baking powder
- 1/4 tsp salt
- 3T cold butter
Work in the butter with a pastry blender until it resembles breadcrumbs, then mix in until just moist:
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
You’ll probably need to kneed the last bit of dough together by hand.
After the vegetables are cooked uncover the dish and spoon dollops of the dough on top. Return to the oven until the top is browned (about 20-25 minutes). Allow to stand 10 minutes before serving.