Potpies are warming and consoling. This is the perfect dish to steam up the kitchen windows on an icy night. This New England–style pie topped with a cheddar pastry crust is an impressive vegetarian dish for the holidays.
Yields one 9 x 13 x 2-inch potpie
Serves 6
Prep time: 1½ hours
Baking time: 45 minutes
2 cups unbleached white all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold butter, diced
1 cup chilled grated sharp cheddar cheese
4 to 5 tablespoons ice water
1 tablespoon vegetable oil
4 cups chopped leeks*
2 bay leaves
1 teaspoon dried thyme, or 1 tablespoon fresh
1 teaspoon dried sage, or 1 tablespoon fresh
½ teaspoon salt
2 cups green beans (cut into 1-inch lengths)
¾ cup vegetable stock (see Note)
3 cups chopped green cabbage
3 cups cubed butternut squash
3 cups sliced mushrooms
3 tablespoons butter
¼ cup unbleached white all-purpose flour
1½ cups warmed vegetable stock (see Note)
½ teaspoon Dijon-style mustard
½ cup grated cheese (Gruyère, Asiago, and/or Parmesan)
Salt and freshly ground black pepper
*Use the well-rinsed white and light green parts of 2 medium leeks
First, make the cheddar pastry: Using a food processor, briefly pulse the flour, salt, and butter until the mixture has lumps about the size of peas. Add the cheddar and pulse a few times until the mixture resembles a coarse meal. Add the water, a tablespoon at a time, pulsing briefly to incorporate. Press the dough into a ball. Wrap in waxed paper or plastic wrap and refrigerate until ready to roll out.
Make the filling: In a large saucepan or pot, warm the oil briefly on medium-high heat and then add the leeks, bay leaves, thyme, sage, and salt and sauté for 3 minutes. Add the green beans and the stock and simmer for 5 minutes. Add the cabbage and squash and cook for 8 to 10 minutes until the vegetables are becoming tender. Add the mushrooms and cook for 3 minutes. Remove from the heat and cover. The goal at this stage is barely tender vegetables that will hold their shape in the baked potpie.
Make the cheese sauce: In a small saucepan, melt the butter and whisk in the flour. Cook, whisking, for a couple of minutes to “cook” the flour, and then continue whisking while you slowly add the vegetable stock and it thickens into a sauce. Add the mustard and cheese and whisk until smooth. Stir the sauce into the vegetable filling. Season with salt and pepper to taste. Pour the filling into a 9 x 13-inch baking dish.
Preheat the oven to 375°F.
On a lightly floured surface, roll out the dough to fit over the baking dish. Cut a few slits in the crust to allow steam to vent for a crisper crust. Place the crust on top of the filling and trim the edges.
Bake the potpie for 40 to 50 minutes until the crust is golden. Let sit for 10 minutes before serving.
NOTE: The squash peels and the tough parts of the leeks make a tasty stock to use in the filling and the cheese sauce. To give the stock time to simmer, prep the leeks and squash before starting the pastry dough. Simmer covered in a large saucepan with about 4 cups water and ½ teaspoon salt. As you need it, dip simmering stock out of the pan.
For a festive fall meal, serve with Jason’s Fresh Fennel and Apple Slaw and Pumpkin Cheesecake.