Very nice comfort food. The onions were cooked in a small amount of olive oil and the butter eliminated. After the onions were browned I added in diced carrots, covered the pan and allowed them to cook a few minutes. After the carrots were crisp tender the remaining vegetables were added, the flour was sprinkled over all and the stock whisked in. Corn was used in place of the potato. The recipe was cut in half and I got 3 very generous servings. This was served with a tossed salad. A warming meal on a cold fall evening.
This was very good, the sauce was lovely and easily prepared, the crust was a breeze to make and I was very pleased with the simplicity of this recipe. I also like all the vegetables and the versatility of the veggie choices. Thank you, Goodchick, nice recipe, made for PAC Fall 2012