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1
-------Prepare crust----------.
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2
Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).
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3
---------Prepare vegetable filling---------.
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4
Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).
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5
-----------Prepare sauce----------.
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6
Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.
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7
----------Prepare topping-----------.
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8
Melt the butter and crumble the bread into the pan (stale bread works well) Add the spices and brown.
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9
------------Make a pie-----------.
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10
Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water) Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.
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11
Because this crust is hearty, I prefer to precook it a bit.
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12
Experiment with this to find your own preference.
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13
The trick to this recipe is preparing the filling, sauce, and topping concurrently.
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14
I usually end up finishing up the sauce last, but I have not given up hope.
