Hollywood Holidays: Cooking Thanksgiving Veggie Pot Pies With Zac Posen

The Hollywood Reporter

Thanksgiving is fast approaching, and if you've been having a hard time figuring out what to bring to Friendsgiving or to cook for your family's upcoming feast, fret not. We've asked fashion and beauty insiders to share their favorite recipes in celebration of the upcoming holiday. Here, designer Zac Posen shares what he calls his "Vogue-ish" veggie pot pie.

Zac Posen isn't just a red-carpet whiz, Project Runway judge, Brooks Brothers creative director and the designer behind Delta's new uniforms (phew!), he's also a pro in the kitchen. Need evidence? Look no further than his Instagram for images of his homecooked meals, captioned with #cookingwithzac. It's no wonder he's releasing a cookbook with Rodale next year, using the hashtag for the tome's title. But before he releases his book of healthy recipes, Posen shares one of his favorites with The Hollywood Reporter. Fit for a vegetarian Thanksgiving dinner, it's just as delicious as any bird would be.

Read more: Hollywood Holidays: Sprinkles Founder Bakes These Fruity Cupcakes for Thanksgiving

Makes one 9 1/2-inch deep-dish pot pie or 6 individual pot pies (using 6-ounce ramekins)

Ingredients:

4 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

8 ounces brown mushrooms, stemmed and quartered

5 garlic cloves, minced

1 large carrot, peeled and cut into 1/2-inch pieces

1 celery stalk, finely chopped

1 medium red or yellow onion, finely chopped

1 small sweet potato or 1 small Yukon Gold potato, peeled and cut into ½-inch pieces

1 medium parsnip or turnip, peeled and cut into 1/2-inch pieces

1 small leek, white and light green part only, thinly sliced

1 small apple, peeled, cored and finely chipped

5 sage leaves, finely chopped

2 teaspoons finely chopped fresh thyme (or 1 teaspoon dried thyme)

1 teaspoon finely chopped fresh rosemary

2 1/2 teaspoons sea salt

1 teaspoon freshly ground black pepper

1 dried bay leaf

¼ cup all-purpose flour

1 sheet of all-butter puff pastry dough (or 2 sheets if making individual pot pies)

1/3 cup finely grated Parmigiano-Reggiano cheese (optional)

Courtesy of Zac Posen

Method:

1. Add 1 tablespoon of the butter and the olive oil to a heavy-bottomed Dutch oven set over medium-high heat. Once the butter is melted, add the mushrooms, potatoes, garlic, onion, sweet potato, parsnip (or turnip), leek, apple, sage, thyme, rosemary, salt and pepper. Cook, stirring often, until the vegetables begin to soften, about 10 minutes (stir often so they don't brown).

2. Preheat the oven to 425°F. Add enough water to the pot with the vegetables to just cover them. Add the bay leaf and bring to a boil over high heat. Reduce to medium-low and gently simmer until the carrots and potatoes begin to become tender but aren't fully cooked, 5 to 8 minutes.

3. While the vegetables soften in the water, make the roux: Melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Continue to cook, swirling the butter often, until it turns nutty-brown and is fragrant, 3 to 4 minutes. Stir in the flour until the mixture looks pasty and cook until it turns a rich brown color, 2 to 3 minutes. Use a ladle to add about ½ cup of the broth from the vegetable pot into the skillet, stirring vigorously to remove any lumps (the mixture will be very thick). Continue to add vegetable liquid until the roux is the consistency of a thick cream soup (you'll use about 2 cups of the broth), 3 to 5 minutes.

4. Pour the roux mixture into the pot with the vegetables and cook together for 5 minutes. Turn off the heat and add the mixture to a 9½-inch pie plate or 6 ramekins.

5. If using a pie plate and your pastry is rectangular or square shaped, then cut it to a 10-inch circle (if the pastry is circle shaped you don't need to do anything). If using ramekins, use an upturned glass or cookie cutter to stamp out circles that are a little bigger than the circumference of the ramekin. Prick the pastry with a fork all over, then lay it over the pie plate (or ramekins). Trim off the overhang pastry (you can save some and use it to make a design on top if you like). Make a few steam holes in top of the pastry.

6. Set the pie plate or ramekins on a rimmed sheet pan and bake until the crust begins to turn golden, about 15 minutes. Sprinkle the cheese over the top (if using) and continue to bake until the pastry is deep brown, about 10 minutes longer. Remove from the oven and cool at least 10 minutes before serving.