Vegetable Pot Pie

• 1/2 cup extra-virgin olive oil
• 2 Spanish onions, thinly sliced
• 2 medium red and 2 medium yellow bell peppers, thinly sliced
• 2 bulbs fennel, thinly sliced
• 6 cloves garlic, crushed
• 3 bay leaves
• 11/2 teaspoons ground turmeric
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon smoked paprika
• 1/3 cup good medium Sherry
• 3/4 teaspoon saffron threads, crushed
• 1 cup vegetable stock
• Salt and freshly ground black pepper
• 2 cups quartered cherry tomatoes
• 23/4 cups peeled fava beans, fresh or frozen, or frozen lima beans
• 1/2 cup roughly chopped Italian parsley
• 20 pitted Kalamata olives, halved
• 1 recipe Brown Derby Pot-Pie Pastry Tops

1. 1. Preheat oven to 350 degrees.
2. 2. Heat oil in a large, shallow frying pan over medium heat. Add onions and cook 5 minutes. Add peppers, fennel and garlic and cook until soft and golden, 10-15 minutes. Add bay leaves, turmeric, cayenne and paprika and cook, stirring, 2 minutes. Add Sherry and saffron and cook 1 minute more. Add stock and salt to taste, then reduce heat to low and simmer, stirring occasionally, 20 minutes. Add tomatoes and favas and cook 2 minutes more. Stir in parsley and olives. Remove from heat and season with salt and pepper if needed. (Cooled mixture can be refrigerated for up to 2 days.)
3. 3. Place pot pie covers on a baking sheet and warm in oven 5 minutes.
4. 4. To serve, divide vegetable mixture among eight (5-inch) ramekins. Cover with warm pastry tops.

extravirgin olive oil, onions, red, fennel, garlic, bay leaves, ground turmeric, ubc, paprika, sherry, saffron threads, vegetable stock, salt, quartered cherry tomatoes, fava beans, italian parsley, olives

Taken from www.epicurious.com/recipes/member/views/vegetable-pot-pie-52809181 (may not work)