Root Vegetable Pot Pie

• 2 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 3 carrots, peeled and cut into 1/4-inch pieces, (about 2 cups)
• 2 Cup peeled and 1/2-inch diced rutabaga
• 2 parsnips, peeled and cut into 1/4-inch pieces, (about 1 cup)
• 1/4 Cup diced leeks, white and light green parts only
• 2 Teaspoon fresh thyme leaves
• 1 Teaspoon finely chopped garlic
• 1 bay leaf
• 1/2 Cup dry white wine or water
• 1 Pound small red potatoes, washed and quartered
• 2 Cup reduced sodium chicken or vegetable broth
• 2 Tablespoon cornstarch
• 2 Tablespoon cold water
• 1/2 (1 kg) tube store-bought polenta, cut into 12 rounds
• 1 Cup grated cheddar cheese

1. 1.Preheat broiler to high.
2. 2.In a Dutch oven, heat olive oil and butter over medium heat. Add carrots, rutabaga, parsnips, leeks, thyme, garlic and bay leaf; season with salt and pepper. Cook until vegetables are golden brown and beginning to soften, about 8 minutes.
3. 3.Pour wine into pan, reduce by half while scraping any flavourful browned bits from the bottom of the pan. Add potatoes and vegetable or chicken broth; stir and bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 10 minutes. Stir cornstarch and water together until blended. Stir into sauce and boil gently for 2 minutes or until thickened.
4. 4.Cover top of root vegetables with rounds of polenta, overlapping as necessary and sprinkle with cheddar cheese. Bake under broiler until cheese is melted and polenta is heated through and golden brown, about 5 minutes.

olive oil, unsalted butter, carrots, rutabaga, parsnips, leeks, thyme, garlic, bay leaf, white wine, red potatoes, chicken, cornstarch, cold water, polenta, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/root-vegetable-pot-pie-50123437 (may not work)