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Autumn Vegetable Pot Pie


Chaos and ancient Night, I come no spy
With purpose to explore or to disturb
The secrets of your realm, but…
…………………… my way
Lies through your spacious empty up to light.

John Milton

I want to build a cabin. With a pine board porch. Windows that salute the sun. Light that creeps across creaky kitchen floors. A red kettle that never leaves the stove. A chest only for blankets. Windchimes out back. A fireplace with layered soot…soot that holds conversations passed, celebrations, toasts, laughter, family meals, holiday eves. Boots, always by the door. A hunter green canoe, tied down til next spring. A fridge with an arm latch, homemade beer projects in the cellar. A dog with one flopped-over ear. Squinting at morning sun across lake water glass. That old record player in the corner, the one with the yellowed plastic top and finicky grip you have to land just…right. Otis Redding echoing off century-old wood and rain on a tin roof. Coffee meeting cool air in delicious, smoky steam puffs. Pinecones in a bowl on a barn wood kitchen table. Dried herbs around the sink and well-oiled cast iron…pot pie on cold nights.

This is cabin food. This is cozy comfort. You will actually have more friends, and your life will be better if you make this pot pie. I worked magic here to make a lighter version of this big, bad, buttery classic, but I did not and would not skimp on the crust. It has to be there. We’re in a cabin, it’s fine…..

Use any vegetables you fancy. I fancy these.

Autumn Vegetable Pot Pie

Makes 1 (8×8-inch) pie

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 large carrot, diced
  • 1 sweet potato, peeled, diced
  • 1 small Russet potato, peeled, diced
  • 5-6 Brussels sprouts, trimmed, quartered
  • 10 ounces cremini mushrooms, wiped clean, sliced
  • Salt + cracked pepper
  • 2 cloves garlic, minced
  • Heaping 1/2 teaspoon each of minced fresh sage and rosemary
  • 1/4 teaspoon nutmeg
  • 1/4 cup flour
  • 1 cup mushroom or vegetable stock
  • 1 cup 1% milk
  • 1 cup frozen green peas
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • 7 ounces pie crust or puff pastry — thawed
  1. Heat butter and olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot and potatoes. Cook until vegetables begin to tenderize. Add Brussels and mushrooms and cook until all vegetables are just tender (test a potato – should be almost fully cooked). Season with a good pinch of salt + lots of cracked pepper. Add garlic and cook a minute more, stirring. Add sage, rosemary and nutmeg. Stir.
  2. Sprinkle vegetables with flour, stir to coat, and cook for a couple minutes. Gently add stock and milk and stir constantly until smooth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and add peas, parsley and vinegar. Taste and add salt + pepper as needed.
  3. Beat one egg in a small dish with a splash of water and a pinch of salt + pepper. Set aside.
  4. Preheat oven to 400F. Transfer filling to an 8×8-inch dish. Unroll pie crust or puff pastry and cut to fit over the dish. Place dough over filling and tuck into the edges of the dish. Lightly brush crust with egg wash and place on a baking sheet. Cut two (1-inch) slits in center of dough to allow steam to escape.
  5. Bake for 25-30 minutes or until crust is golden brown and filling is bubbly. Let stand 5 minutes before serving.

More → Veggie Mains


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