PREPARATION:

Vegetable Pot Pie:

1. Preheat oven to 400 degrees F.
2. Heat olive oil in a 14-inch sauté pan over high heat. Add carrots, red pearl onions, celery and yellow onions and cook stirring occasionally with a heat resistant rubber spatula for 3 minutes. Add potatoes and cook 7 minutes longer allowing vegetables to caramelize and bits of crust to form. Turn heat down to medium, add mushrooms and cook 10 minutes longer while continuing to stir. Add garlic, 1 tablespoon kosher salt and ½teaspoon black pepper, thyme sprigs and potato leek soup or vegetable stock/flour mixture. Simmer for 20 minutes and fold in edamame.
3. Remove dough from refrigerator and allow it to soften slightly before starting to roll, about 10 minutes. Lightly dust a clean work surface with flour. Roll dough to about 1/8-inch thickness, and be sure that the dough is roughly the same circumference as the saucepan.
4. Lay dough over saucepan containing pot pie filling and place in the oven for 35 to 40 minutes. Pastry will be nicely browned and sauce will be bubbly. Allow to cool at least 5 minutes before serving.

Savory Whole Wheat Pie Crust Topping:

1. In a medium sized bowl combine flour, salt and black pepper. Add butter and shortening and cut into flour with pastry blender, fork or fingers until mixture resembles coarse crumbs. Sprinkle in 4 tablespoons ice water while continuing to blend with hands or rubber spatula until mixture comes together, adding up to 1 tablespoon more water if needed. Shape dough into a ball and flatten into a 4-inch wide disk. Wrap in plastic. Chill dough in the refrigerator for 30 minutes or up to two days. Roll out as needed.

   This episode is featured in the Meat me in the Middle episode of Emeril Green.