Moosewood Pot Pie

Serves 6

Crust:
1 1/2 C white flour
1/2 C chilled unsalted butter

3-4 T ice water
1/2 t salt

Filling:
1 L onion, diced
3 T veg oil
2 med carrots, diced
1 med waxy potato, diced
1/2 t Hungarian paprika
1/2 t dried basil

1/2 t dried marjoram
1/2 C red bell pepper, diced
1 C mushrooms, sliced
1/2 C green peas, fresh or frozen (barely thawed)
1/2 C corn, fresh or frozen (barely thawed)
salt and pepper (careful)

Roux:
2 T butter
2 T white flour
1 C milk

1 t Dijon mustard
1/4 t nutmeg
2 C grated cheddar cheese

Topping:
1 T butter
2/3 C bread crumbs
1/4 t marjoram

1/4 t dried basil
dash of sweet paprika

Method: Place flour in a bowl and add butter; cut butter with fingertips until it resembles coarse meal. Sprinkle ice water and stir until a ball forms. Chill 1/2 to 1 hour. Roll out for a 10" deep pie dish. For the filling, heat a L frying pan over med heat. Add the oil and the onion; sautee briefly. Add the carrots, potatoes, paprika, basil, and marjoram; cover and cook for 10 min. Add the bell pepper and mushrooms; cook, covered, until carrots are tender. Cool, add the corn and peas, and adjust the salt and pepper. Preheat the oven to 375F. For the roux, melt the butter in a saucepan. Add the flour and stir constantly over low heat for about 4 min. Slowly whisk in the milk, mustard and nutmeg. Stir over low heat until thickened; don't let it boil. Remove from heat and stir in the cheese. For the topping, melt the butter in a small frying pan over low heat. Add the remaining ingredients; saute until crisp. To assemble, drain excess liquid from the filling; pour into the pie shell. Pour the roux and spread it. Sprinkle the topping. Bake 40 min and let rest for 10-15 min.