Just in time for Easter, this pie is sure to please the rabbit eaters in the family. And by that I do not mean folks who eat rabbit, but rather folks who, like Peter Rabbit, love vegetables. This pie is also the perfect one to make using local produce. Mabry and I visited the Main Street Farmers Market where we found 90% of the ingredients needed for this pie. Not only do the fresh vegetables taste better than anything we could find at the local Wal-Mart or Bi-Lo, but purchasing local food helps support the local economy and is beneficial for the environment.
“If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week. That’s not gallons, but barrels. Small changes in buying habits can make big differences. Becoming a less energy-dependent nation may just need to start with a good breakfast.”
– Animal Vegetable Miracle
1 sm onion, chopped
4 carrots, peeled and chopped
2 cloves garlic, minced
1 cup chopped broccoli
1 cup chopped cauliflower
6 small red potatoes
3 tbsp butter
3 tbsp flour
2 cups milk
1 cup Sharp Cheddar cheese, shredded
1/3 cup cheese
2 9″ double pastry crust
Begin by pressing pastry crust into a 9 inch deep pie dish.
Preheat oven to 400 degrees. In large skillet, saute chopped onion and then garlic in butter. After onions are caramelized, add carrots, broccoli, cauliflower and cook on medium heat for about 15 min. While vegetables are cooking, boil potatoes for 15-20min. As potatoes become tender, drain water and let cool. When they are cool enough to touch, cut them into cubes and mix in with other vegetables.
Remove vegetables from heat and melt remaining butter in skillet. Add flour and then slowly add milk and whisk until smooth. Add shredded cheese and continue to stir until thickened. Stir in vegetables to mixture.
Pour vegetables and sauce into pie dish. Use remaining pastry crust to cover the pie and crimp edges with a fork. Cut a few slits in the top and place into over. Bake for 45 min or until crust is golden brown.
Serves 6-8 people.