Veggie Pot Pie

Adapted from FamilyFun Magazine

Ingredients:

for the filling

1 large baking potato, peeled and cut into 1/2" dice

3 cups of frozen peas and carrots

1/2 cup each broccoli and cauliflower florets, diced butternut squash, frozen corn (or whatever else you have in your freezer/crisper)

3 1/2 tablespoons unsalter butter

1 large onion, quartered and thinly sliced

3 tablespoons of flour

1 1/2 cups warmed vegetable broth (can use bouillon)

1 cup milk

1/2 teaspoon salt

1/2 teaspoon celery seed

1/4 teaspoon pepper

1 teaspoon thyme

1/3 cup grated parmesan and romano

For the topping:

3/4 cup yellow cornmeal

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1 large egg, beaten

1 tablespoon oil

1/2 teaspoon salt

Instructions:

1. Heat the oven to 400º. Place the potato, carrots, peas, broccoli, corn, and squash in

a medium-size pot and fill it with enough water to cover the vegetables plus one

inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue

boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them

2. Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the

onion and mushrooms and sauté them, stirring often, until they're soft, about 4

minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds.

Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to

stir until the sauce thickens, about 4 minutes.

3. Add the vegetables to the sauce and stir well. Add more salt and pepper, if desired,

then stir in the Parmesan and bring the filling to a simmer. Thin it with water if its

consistency is thicker than potato soup. Transfer the filling to a casserole dish.

4. Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal,

sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly

blended. Spread the batter over the filling. Bake the cobbler until the top is golden

brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before

serving.

Serves 8.