Veggie Pot Pie

Total comfort food. Mostly guilt free, too. Its hard to feel bad about
what you are eating when it is full of vegetables. I didn't use any
cream or milk to thicken it, I just let the flour do the work. The
great thing about this is that you can use anyvegetable you have on hand, including your scraps and your frozen veggies, and it still works great.

recipe:

1 carrot, diced
1/2 onion, diced
2 stalks celery, diced
1 leek, white parts only, diced
1 clove garlic, minced
5-6 mushrooms, sliced
1/3 cup frozen green beans
1/3 cup frozen corn
2 T olive oil
1 veggie bouillon cube
1.5 cups water
pepper
thyme
paprika
1.5 T flour

________

7 T. flour
3 T. butter (or a mix of butter and oil)
2 T. water
________

Heat
oil over medium heat, add onions, celery, garlic, carrots and leeks and
saute until soft. Add mushrooms and let them cook down a bit. Add
frozen veggies and let them cook through. Add flour. Cook 1 minute and
stir quite a bit to make sure it doesn't burn or clump. Add water and
bouillon cube, whisk like hell. Let things come up to a boil and keep
stirring a lot. It will thicken after boiling and then cooling. Turn
heat down and season with whatever combo of herbs you like.

While that is cooking combine crust ingredients in a bowl and wrap it in plastic wrap. Refrigerate for at least 15 minutes.

Pour veggies into a casserole dish. Roll out crust and place over the veggie mixture, brush with egg wash (1 egg, 1 T water). Bake in a preheated 375 degree oven until the crust is nice and brown.