Cornbread Crusted Pot Pie

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Cornbread Crusted Pot Pie

 

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 (crimini, oyster or button) we used button

1/2 cup fresh or frozen corn kernels

1/2 cup fresh or frozen peas

1 15 oz. can navy beans, mostly drained

1 broccoli crown, cut into florets

3 cloves garlic, minced

1 tbsp. fresh dill

1 tbsp. fresh thyme

1 tbsp. fresh parsley

1 tbsp. celery leaves (optional)

2 tbsps. olive oil

salt and pepper to taste

 

Sauce:

1 tbsp. butter

1 tbsp. flour

3 1/2 cups vegetable broth

2 tsps. salt

2 tsps. pepper

 

Crust:

1 cup cornmeal

3/4 cup milk

1 egg

1 handful grated parmesan or asiago cheese

1 pinch salt

 

Preheat the oven to 425 degrees.

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 degrees for 20 to 25 minutes, or until the crust is turning golden.

Remove from the oven and serve hot.

Makes 8 servings.