Root Vegetable Pot Pie with Potato Rosemary Crust & And Goat Cheese B??chamel
Ingredients
- ROASTED VEGETABLES:
- 1 1/2 pounds small red, purple, yellow or mixed small potatoes, scrubbed, cut in 1/4 inch slices
- 1 pound sweet potatoes, peeled and sliced
- 8 ounces carrots, topped and sliced 4 ounces walnuts
- 1/2 teaspoon each salt and pepper
- CRUST:
- 1 1/4 pounds Washington Russet potatoes
- 1 1/2 tablespoons butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon chopped fresh rosemary
- MUSHROOM MIXTURE:
- 2 tablespoons oil
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 12 ounces sliced button mushrooms
- 1/3 cup red wine
- BÉCHAMEL SAUCE:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour 2 1/ 2 cups milk, heated
- 3 ounces goat cheese
- Salt, pepper and ground nutmeg, to taste
- CRUST GLAZE:
- 1 egg
- 1 tablespoon water