Winter Root-Vegetable Pot Pie

Name: Winter Root-Vegetable Pot Pie
Yield: Serves 6 to 8
Ingredients: 1 recipe, Cornmeal-Biscuit Topping (related); 6 tablespoons, unsalted butter; 1 , large onion, minced; 2 small, celery ribs, sliced 1/2 inch thick; , Salt; 2 large, carrots, peeled, halved lengthwise, and sliced 1/2 inch thick; 2 , medium parsnips (about 8 to 10 ounces), peeled, halved lengthwise, and sliced 1/2 inch thick; 1 pound, small Red Bliss potatoes, scrubbed and cut into 1/2-inch pieces; 1 pound, butternut squash, peeled and cut into 1/2-inch pieces (about 3 1/2 cups) (see illustrations below); 4 , medium garlic cloves, minced or pressed through a garlic press; 1 cup, frozen peas; 5 tablespoons, all-purpose flour; 1 3/4 cups, low-sodium vegetable broth, plus up to 1/4 cup additional broth as needed when cooking the potatoes; 2 1/4 cups, whole milk; 4 ounces, sharp cheddar cheese, shredded (about 1 1/3 cups); 2 teaspoons, cider vinegar; 1 teaspoon, minced fresh thyme leaves; 2 tablespoons, chopped fresh parsley leaves; Pinch, cayenne pepper; , Ground black pepper

Main Courses
Vegetables
Savory Pies & Tarts

A good root vegetable pot pie is easier said than done. Ours is vegetarian friendly and packed with flavor.

SERVES 6 to 8

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