Veggie Pot Pie

(adapted from The Essential Vegetarian Cookbook, by Bay Books)

The recipe I "follow" for this dish gives measurements in grams (150 g broccoli florets, 50 g butter) which my American head cannot comprehend.

Here's how I make it work:

Steam:
1/2 butternut squash, cut into 1-inch cubes
3 small red potatoes, cut into 1-inch cubes
1-2 carrots, roughly chopped
(could also add or substitute yams, peas, etc)

Steaming the potatoes for pot pie.

Saute 1 diced onion in oil. Add to steamed veggies and set aside.

Veggies for pot pie include: broccoli, potatoes, butternut squash, carrots and sauteed onion

In sauce pan:

melt 2 T butter
add 2 pinches of flour (1 1/2 T) - I used gluten free flour for camping

slowly stir in 1 1/2 cup milk
bring to a boil to thicken, stirring constantly, about 1 minute.
Remove from heat, add 1 cup grated cheddar cheese and 2 egg yolks.
Stir to combine and melt cheese.
Pour over veggies.

Veggies are sauced and ready to be "pie-d"

There are many ways to top and serve this dish:

Divide veggie/sauce mix into six individual ramekins or pour into casserole dish to serve family style.

Cover with: puff pastry, pie crust, or biscuit dough

Don't forget to bake according to topping requirements! 

For our camping trip I will reheat the veggies in a pot on my camp stove, ladle into bowls and top with a sliced gluten-free cornbread muffin!

And, by the way, you'll have to wait until we return to see pictures of how this turned out!