Recipe #100: Veggie Pot Pie

2 tablespoons butter
4 cups Sliced carrots
3 cups sliced parsnips
3 cups sliced mushrooms
2 onions, chopped
2 cloves garlic, minced
1 teaspoon dried tarragon
112 teaspoon each salt and pepper
2 cups frozen peas
1 can (19 ounces) corn kernels, drained (or 2 cups frozen)
3 tablespoons all-purpose flour

SAUCE
3 tablespoons butter
1/2 cup all-purpose flour
2 cups hot milk
1 cup vegetable stock
2 tablespoons Dijon mustard
1½  teaspoon grated lemon rind
Pinch each salt and pepper

PASTRY
2 cups all-purpose flour
½   teaspoon each salt and dried tarragon
Pinch pepper Pinch
1 cup  butter cubed
1 egg
I teaspoon vinegar
Ice water
1 tablespoons milk

Pastry: In a bowl, stir together flour, salt, tarragon and pepper. Using pastry blender or two knives, cut in butter and shortening until in fine crumbs with a few larger pieces. In measuring cup and using fork, beat egg with vinegar; add enough ice water to make 112 cup (125 mL). Pour over flour mixture all at once; stir with fork just until dough holds together. Press into disc; wrap and refrigerate for 30 minutes.

Meanwhile, in large shallow Dutch oven, melt butter over medium heat. Add carrots, parsnips, mushrooms, onions, garlic, tarragon, salt and pepper; cover and cook for about 12 minutes or just until carrots begin to soften. Uncover and cook, stirring, for 3 to 5 minutes or until moisture is evaporated. Transfer to large bowl; let cool.

Sauce: In same pan, melt butter over medium heat; stir in flour and cook, stirring for 1 minute, without browning. Gradually whisk in milk and vegetable stock; bring to boil, whisking constantly.  Reduce heat to medium-low; cook, whisking often, for about 15 minutes or until thickened to consistency of pudding. Whisk in mustard, lemon rind, salt and pepper. Place plastic wrap or waxed paper directly on surface; let cool.

Add peas, corn and flour to vegetable mixture in bowl, stirring gently to mix. Pour cooled sauce over top, stirring to coat. Pour into 10-cup oval or 13 x 9-inch glass baking dish. Set aside.

On lightly floured surface, roll out chilled pastry to 1/4-inch thick oval or rectangle. Place over vegetable mixture, trimming to leave 1-inch overhang. Reserve scraps. Pinch edges of pastry over rim of dish to seal and flute.

Reroll reserved scraps. Using 1-1/2-inch star-shaped cookie cutter, cut out shapes.  Arrange on waxed paper-lined baking sheet. Brush cutouts and pastry top with milk. Cut three 1-1/2-inch stars out of pastry top; brush stars with milk.  Slash steam vents in remaining top. Arrange cutouts decoratively over top.

Bake in 400'F oven for 50 to 60 minutes or until pastry is golden and filling is bubbling. Let stand for 15 minutes before serving. Makes 10 servings.

Tip. When preparing the pot pie, be sure not to overcook the vegetables initially because they will cook further while baking.