Root Vegetable Pot Pie

This fall recipe was submitted a market shopper.

2 tsp olive oil
1 leek, sliced into thin half-moons
2 cups of red (pearl) onions, if not using pearl then chop
2 cups of peeled and chopped parsnip, blanched
2 cups of peeled and chopped carrots, blanched
3 tbsp all-purpose flour
1 tsp dried chevril
1/2 tsp of Kosher salt
1/2 tsp of freshly ground black pepper
1 1/2 cups of beef broth
1/4 cup dry white wine
2 cups of shredded fontina cheese
1/2 cup plus 2 tbs heavy whipping cream
Homemade or store bought pie crust
1 large egg yolk

1. Preheat over to 350.  Grease a 2 quart baking dish

2.  In a large Dutch-oven over med heat, heat oil.  Add leek and saute for 2 minutes.  Add onions, parsnip, carrot, and potato; cook for 4 minutes, stirring occasionally.
3.  In a small bowl combine the chevril, flour,salt, and pepper. Add flour mixture to vegetable mixture and stir to coat.  Add broth and wine, stirring well to avoid lumps.
4.  Bring mixture to a boil and add cheese and cream.  Simmer for about 5 minutes, until the mixture thickens and then pour into the baking dish.
5.  Place the pie crust over the baking dish.  Whisk together 2 tbsp of cream and egg yolk then brush onto the pie crust.  Using a paring knife, slice slits into the center of the dough.
6.  Bake for 35 to 40 minutes until the crust is golden brown.