Winter Vegetable Pot Pie

  • 2 sheets pie dough, homemade or purchased
  • 1 cup diced sweet potatoes
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 Tbsp vegetable oil
  • 3 Tbsp butter
  • 1/2 cup diced red onion
  • 1/2 cup diced leek
  • 2 garlic cloves, minced
  • 1/3 cup flour
  • 1 cup milk
  • 1 cup vegetable broth
  • 1 sprig fresh rosemary, minced
  • 1 sprig fresh thyme, minced
  • Salt and freshly ground black pepper, to taste

Preheat oven to 400°F.  Fit one pastry sheet into pie pan and par-bake for 5-10 minutes, or until edges are golden brown.  Remove from oven and set aside.  Toss sweet potatoes, broccoli, and cauliflower with vegetable oil and roast in single layer on baking sheet just until tender, about 10 minutes.  Remove from oven and set aside.  Reduce oven to 375°F.  Heat butter in large skillet over medium heat and add red onion, leek, and garlic, stirring frequently.  When onions and leek start becoming transparent, add flour and cook for 1 minute, stirring.  Add milk and broth, bring to a simmer and cook until thickened, stirring constantly.  Remove from heat and stir in roasted veggies, rosemary, thyme, and salt and pepper to taste.  Pour filling into pie crust and top with remaining pastry sheet, pressing edges together and trimming to fit.  Bake until top crust is golden brown, about 20-30 minutes.