Veggie Pot Pie with Cornmeal Pie Crust

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Crust:

1 ¼ cups all-purpose flour, plus more for the work surface

¾ cup white cornmeal, such as Weisenbergers

1 teaspoon kosher salt

½ cup (1 stick) unsalted butter, chilled and cut into small pieces

1 large egg yolk

3 to 6 tablespoons ice water

subheading: Filling:

8 small new potatoes, medium dice (about 3 cups)

1 large yam, peeled and medium dice (about 3 cups)

2 parsnips, peeled and medium dice (about 1 cup)

2 stalks celery, chopped (about ⅔ cup)

12 medium shiitake mushrooms, stems discarded and caps cut into ½-inch pieces (about 1 ¾ cups)

8 tablespoons vegetable oil

Salt and freshly ground black pepper

4 tablespoons all-purpose flour

4 cups mushroom broth, warmed

½ cup frozen peas

6 sprigs fresh thyme, leaves stripped and chopped

½ sprig fresh rosemary, leaves stripped and chopped

2 tablespoons sherry vinegar

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