Veggie Pie

• 2-1/4 cups Flour
• 1 teaspoon Salt
• 3/4 cups Shortening
• 1/2 cups Cheddar Cheese, Finely Grated
• 1/4 cups Water
• 1/4 cups White Vinegar
• 3 Tablespoons Olive Oil
• 1/2 whole Large Onion, Diced
• 1/2 pounds Fresh Sliced Mushrooms
• 1 teaspoon Oregano
• 1 teaspoon Marjoram
• 1 teaspoon Rosemary
• 1/2 teaspoons Pepper
• 1/2 cups White Wine
• 1-1/2 cup Chicken Broth
• 1/4 cups Water
• 2 Tablespoons Cornstarch
• 3 whole Medium Red Potatoes, Large Dice
• 1/2 pounds Carrots, Peeled And Sliced
• 1 cup Frozen Peas
• 2 whole Hard-boiled Eggs, Peeled And Chopped

1. Cut shortening into flour and salt; stir in cheese. Mix in water and vinegar until it just forms a ball. Turn out onto floured surface and knead several times. Divide in half. Roll one piece into a circle large enough to fit your pie plate. Place in plate.
2. Saute onions and mushrooms in oil until tender. Sprinkle with seasonings. Deglaze with wine and once most of the bits are loosened from the bottom of the pan, stir in chicken broth.
3. Mix cornstarch and water together in a small bowl then, stir into skillet until sauce is thickened.
4. In a large pot of boiling water, boil potatoes and carrots until tender; add frozen peas and cook for a minute or two before draining the water off.
5. Stir together eggs, mushroom mixture, and boiled veggies. Season to taste with salt. Put in crust. Top with second crust, then seal and crimp edges; make slits for steam to escape.
6. Bake at 350u0b0F for one hour.

flour, salt, shortening, cheddar cheese, ubc, ubc, olive oil, onion, mushrooms, oregano, marjoram, rosemary, pepper, white wine, chicken broth, ubc, cornstarch, red potatoes, carrots, frozen peas, eggs

Taken from tastykitchen.com/recipes/sidedishes/veggie-pie/ (may not work)