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
Directions
Spray 10 (7-ounce) ramekins (about 3 to 4 inches in diameter) with pan spray and coat using 1/2 cup of fine dry bread crumbs. Set aside.
Preheat oven to 400°F.
Roasted Vegetables:
On large greased baking sheet, arrange sliced red potatoes, sweet potatoes, carrots and walnuts in even layer. Use a second baking sheet, if necessary. Roast until tender, about 10 to 15 minutes, stirring once so vegetables brown evenly.Crust:
While vegetables are roasting, scrub Russet potatoes with vegetable brush under cold running water. Peel and cut into 3-inch chunks. Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes. Drain well. Rice or press through food mill into large bowl or mash in large bowl with the 1 1/2 tablespoons butter and 1 1/2 teaspoons salt. Mix in the 1 cup flour and rosemary and knead to soft dough, adding more flour if necessary. Cover and set aside.Mushroom Mixture:
In large skillet over medium heat, heat the 2 tablespoons oil. Add shallot and sauté for 2 to 3 minutes. Stir in garlic and cook 1 minute. Add mushrooms and cook, stirring occasionally, until the mushrooms begin to release moisture. Add wine. Heat to boiling and cook and stir until liquid is reduced and mushrooms are nicely browned. Season with salt and pepper and set aside.Béchamel Sauce:
In small saucepan over medium heat, melt the 2 tablespoons butter. Stir in 2 tablespoons flour and cook and stir until foamy. Whisk in hot milk and simmer, stirring constantly, about 3 to 5 minutes or until slightly thickened. Stir in salt, white pepper and nutmeg to taste. Crumble in goat cheese and stir until smooth.To assemble the pot pies:
Divide mushroom mixture among the crumb- coated ramekins. Spoon a generous tablespoon of the Béchamel Sauce into each ramekin.Divide roasted vegetables among the ramekins. Top with remaining Bechamel sauce.
Roll out potato dough to 1/8 inch thickness and cut into 10 (4-inch) squares. Carefully lift each square (a bench scraper or wide knife helps) and place on top of each ramekin, letting corners hang over the edge, as in photo.
Crust Glaze:
Whisk 1 egg and 1 tablespoon water and brush over potato crusts.Bake potato-topped ramekins until bubbly at edges and tops are golden brown, about 20 minutes. If crust is browning too fast, cover corners with small pieces of aluminum foil.
