So the other day my husband Aaron was like, “I’d like a savory veggie pie.” Which I thought was a fantastic idea, and after a little poking about I decided to make roasted veggie pot pies with a beer cheese sauce. Because it sounded delicious. I basically modified this recipe to use this beer cheese dip instead of the original sauce. Also I used pre-made pie crust because life is too short and I can’t taste the difference.
Step 1: Roast WAAAAY too many veggies. I opted for butternut squash, brussel sprouts, and cauliflower. I drizzled them with garlic olive oil and salt and peppered them before roasting at 425F for 20 minutes, stirring at 10 min.
Step 2: Admire the roasted veggies. Use spatula to smack the hand of the person who keeps stealing the brussel sprouts.
Step 3: Dice a sweet onion. Add it to a pot with 2 tbs butter and fry until soft. Add sliced mushrooms and chopped garlic from a jar (or you could have pressed some into the onions originally)
Step 4: Combine all cooked veggies into one dish so you have room to move in your miniscule kitchen.
Step 5: Cheese sauce! First, make a roux with butter and flour, then add the 1/2 cup of milk and 2/3rds cup of beer. Yell at someone else to come drink this open beer even though it’s only 3pm because… sacrifices have to be made. Look in vain for dry mustard powder… decide to omit it. Add the cheese in batches. Using Manchego you have no idea why you ended up with and the last dregs of the open sharp cheddar. Turn Stove to low to keep sauce from setting up.
Step 6: Prep your crusts. I used pre-made crust I then sprinkled no-salt garlic pepper blend on and patted into the dough. I also used an extra-big (Costco-sized) muffin pan. I cut out the bottom crusts with a plastic pitcher lid, but then combined all the remaining dough and just cut it into 6 equal portions for the top crusts which I patted out by hand rather than find my rolling pin.
Step 7: ADD VEGGIES!!!
Step 8 ADD CHEESE (and apparently top crusts cause I didn’t take a second picture)
Step 9: Totally Fail at making the pies really pretty AND fail to have eggs in the house to make an egg wash with.
Step 10: Poke the Pies with a Knife so they don’t burst and then bake them at 375F for about 25 minutes (I did them a little less).
Step 11: Cool slightly then turn out your little pies.
Step 12: EAT (and you can totally wrap them and freeze them for later if you made 2 batches like I did… also make some veggie burritos cause you had even more left over roasted veggies OM NOM NOM)