Vegetable Pot Pie with Herb Crust

Instructions

1. Step 1

   Combine 1 ¾ cup (220 gr) all-purpose flour, ⅜ tsp (2 gr) salt, the parsley, and 2 gr thyme in a mixing bowl.

   Ingredients used: 220.0 gr All-Purpose Flour, 8.0 gr Parsley, 2.0 gr Salt, 2.0 gr Thyme

   Cookware: mixing bowl

2. Step 2

   Rub 9 ½ tbsp (120 gr) butter into the dry ingredients until coarse crumbs form. Mix in the water just until the dough holds together, shape it into a disk, and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 120.0 gr Unsalted Butter, 60.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Preheat the oven to 200°C and place a rimmed baking sheet inside to heat.

   Cookware: baking sheet

4. Step 4

   Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until they begin to soften.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Carrot, 120.0 gr Celery, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the mushrooms and cook over medium heat until their released moisture has mostly evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 200.0 gr Mushroom

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the garlic and the remaining 1 ¼ tbsp (3 gr) thyme and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 3.0 gr Thyme

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the remaining 2 ½ tbsp (30 gr) butter. Once melted, stir in the remaining 30 gr all-purpose flour and cook over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour, 30.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

8. Step 8

   Gradually whisk in the vegetable stock, then add the potato. Bring to a gentle simmer over medium heat and cook until the potato is nearly tender.

   Timer: 12 min (fixed)

   Ingredients used: 250.0 gr Potato, 500.0 ml Vegetable Stock

   Cookware: large skillet, whisk

9. Step 9

   Stir in the milk, peas, remaining ⅝ tsp (3 gr) salt, and black pepper. Simmer over low heat until the sauce is thick and the vegetables are tender, then transfer the filling to the pie dish.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Green Pea, 2.0 gr Ground Black Pepper, 3.0 gr Salt, 200.0 ml Whole Milk

   Cookware: large skillet, pie dish, wooden spoon

10. Step 10

    Roll the chilled dough into a circle slightly wider than the pie dish. Lay it over the filling, trim or fold the edge, seal it against the rim, and cut several steam vents in the center.

    Cookware: pie dish, rolling pin

11. Step 11

    Brush the crust evenly with the beaten egg.

    Ingredients used: 1.0 piece Egg

    Cookware: pastry brush, pie dish

12. Step 12

    Set the pie dish on the heated baking sheet and bake at 200°C until the crust is deeply golden and the filling bubbles at the vents. Rest before serving.

    Timer: 35 min (fixed)

    Cookware: baking sheet, pie dish