1
With the rack in the middle pre-heat oven to 400 degrees F
2
Melt butter over medium heat in a Dutch oven or heavy bottomed saucepan.
3
when the butter begins to foam add the carrots, fennel, and onions. cook until the onions are tender and translucent.
4
add the mushrooms and potatoes. season them with pepper and salt, stir to coat them.
5
cook and stir regularly until the mushrooms have shrunken and let of water.
6
sprinkle flour over vegetables and stir in. cook until the vegetables don't taste raw anymore.
7
simmer over heat until thickened
8
Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.
9
Turn filling into an 8 by 8-inch baking dish.
10
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
11
With kitchen shears, cut dough to fit over the baking dish.
12
Place dough over filling and tuck into the edges of the dish.
13
Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
