Vegetable Pot Pie

subheading: Vegetable Pot Pie Filling:

4 waxy “new” potatoes (400g), cut into ½-inch pieces

3 medium carrots / 1 cup (120 g), cut into ½-inch chunks

¼ cup / 60 ml extra-virgin olive oil

1 small onion, chopped

3 stalks celery, chopped into ¼-inch pieces (90g)

1 ¼ teaspoons fine grain sea salt

¾ cup / 65 g chopped mushrooms

4 medium cloves garlic, chopped

1 teaspoon dried or fresh thyme (or fresh rosemary, chopped)

⅓ cup / 40 g unbleached all-purpose flour

1 ¾ cup / 415ml good-tasting vegetable broth*

⅔ cup / 160 ml heavy cream, plus more for brushing on crust

1 cup / 125 g frozen peas

⅓ cup chopped chives

zest of one lemon

subheading: For The Pie Crust:

a teaspoon of butter

2 pie crusts top & bottom

Directions at 101cookbooks.com

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