Carrot, Mushroom, & Onion Hotpot
Filling: 1 ½ cup carrots, chopped 1 ½ cup mushrooms, chopped 1 cup onions, chopped small 1 cup potatoes, cubed ½ cup milk 2 Tbsp corn starch 1 tsp rosemary 1 tsp basil
Crust: 1 ¼ cup flour 2 tsp baking powder ¼ tsp salt 3 Tbsp butter ½ cup milk mint leaves bit of milk
Preheat oven to 350° F.
Chop the carrots. Boil them until they are bright colored and slightly soft. Drain, reserving ¼ cup of the water.
Cube the potatoes. Boil them until they're soft. Drain, reserving ¼ cup of the water. Mash the potatoes with the milk.
Stir together the carrots, onions, mushrooms, cornstarch, rosemary and basil. Put in a 9” square or circular baking pan. Spread the mashed potatoes over the top. Pour in the carrot and potato water.
Stir the flour, salt, and baking powder together. Cut in the butter, then stir in the milk. Knead to made a cohesive dough. On a piece of waxed paper, roll out the dough until it is big enough to cover the pan. Use the waxed paper to place the dough on top, tucking in the edges. Brush a small amount of milk on the crust, then sprinkle liberally with mint.
Bake for 20-30 minutes, until the crust is golden.
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