Curry Vegetable Pie

 This is an excellent vegetable pie recipe that we adapted from Mark's brother! It has a lot of great flavor (is not spicy!) and is a great way to use root vegetables. 

Ingredients:

- 1 cup sweet potato, peeled and cut into ½-in chunks

- ¾ cup butternut squash, peeled and cut into ½-in chunks

- ½ cup red potatoes, peeled and cut into ½-in chunks

- 1 cup parsnips, peeled and cut into ½-in chunks

- 1 cup carrots, peeled and cut into ½-in chunks

- 1 leek (just the white part), washed and sliced

- 1 cup of frozen peas

- ½ yellow onion, chopped

- 1 tbsp olive oil

- 1.5 tbsp unsalted butter

- ¾ cup vegetable broth

- ¼ cup milk

- 2 tbsp flour

- 2 tsp curry powder

- 1 deep dish pie crust, frozen.

- Optional (but delicious): puff pastry for the top

- Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F

2. In a bowl, toss sweet potato, red potato, butternut squash, leek, carrots, parsnip in the olive oil and season with sea salt and black pepper. Spread evenly on a roasting pan and roast in the preheated oven until vegetables are slightly softened, 20 minutes.

3. With about 5 minutes left on the roasting vegetables, heat ½ tablespoon of butter in a large pot over medium heat; cook and stir the onion until slightly softened, about 4-5 minutes.

4. Simultaneously, heat together the vegetable broth and milk in a small, separate saucepan over medium heat until the mixture is almost at a boil.

5. Add the roasted vegetables to the onions and add the remaining 1 tbsp of butter and season with salt and black pepper. Cook and stir until the butter is melted.

6. Add the peas to the pot of vegetables.

7. Place the pie crust into the oven and pre-bake for approximately 8-10 minutes.

8. Stir the flour and curry powder into the pot of vegetables until evenly coated.

9. Gradually pour the broth mixture into the vegetable mixture and stir until the liquid has thickened, about 3 minutes.

10. Remove the pie crust from the oven.

11. Fill the pie crust with the mixture and top with puff pastry (however you choose)

12. Bake until the pastry is golden brown and puffed, about 20 minutes.