Vegetable Pot Pie

Ingredients:

vegetable oil
bay leaf
cremini mushrooms, sliced
onion, chopped
carrot, chopped
celery, chopped
potato, peeled and diced
sweet potato, peeled and diced
butternut squash, peeled and diced
brussels sprouts, cut in half (optional)
vidalia onions, cut in half
green peas
salt and pepper
thyme
sage
garlic powder
flour
vegetable stock
half and half
puff pastry, thawed

Saute mushrooms, onion, carrots, and celery with the bay leaf until tender. Add potatoes, squash, brussels sprouts, and vidalia onions. Saute for a few minutes. Remove bay leaf. Add salt and pepper, garlic, sage, and thyme. Sprinkle with some flour and cook for another minute. Add vegetable stock. Cover and boil about 15 minutes until potatoes are almost tender. Stir in half and half and peas.

Pour in casserole dish or ramekins. Top with puff pastry. Brush puff pastry with milk or egg wash and make a slit on the top. Bake at 375 for 25 minutes, basting once with more egg wash.

Let stand 20 minutes before serving.