Healthy veggie pot pie

Veggie Pot Pie
Serves 6 people

Pie crust

  • .75 lbs. all-purpose flour
  • .375 lbs. buttter
  • .25 tsp salt
  • Ice water as needed

    Cut butter into flour and add water as needed until dough formed. Roll dough out to one sixteenth of an inch and cut into circles (approximately 5 inched across) enough to cover pie dish with 3/4 inch crust hanging over.


  • .5 qt chix stock
  • 3 oz roux
  • 1/8 cup goat cheese
  • Lemon juice to taste
  • Salt/pepper

    Bring stock to a boil and add roux (equal parts chicken stock and cream). In a blender, add goat cheese, lemon juice and season to taste with salt and pepper.

    Blanched vegetables in salted water

  • ½ cup fava beans
  • ½ cup english peas
  • 1 bunch asparagus

    Other vegetables

  • 3 tbs. wilted spinach with minced shallots
  • 1 lb. braised oyster mushroom
  • Six medium sized cooked fingerling potatoes
  • Six medium sized roasted cippolini onions
  • One bunch chopped chives

    Fill pie dish with desired amount of vegetable mixture (approximately 3/4 of the way to the top of the pie dish). Place the pie dough cover on top of the pise dish and firmly press to the sides of the dish.

    Wash the top and side of the pie dough with egg wash (this will help with the browning of the crust). Pre-heat oven at 375 degrees. Cooking time is between 12 to 14 minutes.

    Accompanying salad

  • One bunch fresh arugula
  • One small red onion
  • Juice of one lemon
  • 3 oz. extra-virgin olive oil
  • Pinch of salt

    About the restaurant:
    Nectar San Francisco established in 2004 is located at 3330 Steiner Street, between Chestnut and Lombard, in the heart of the Marina District. More recently, Nectar Burlingame is located at 270 Lorton Avenue, just south of Burlingame Avenue in downtown Burlingame. Each location offers an extensive array of wines by the glass as well as by the bottle. Executive Chef, Jeffrey H Lloyd, commands both kitchens with a wealth of experience. A graduate of the Culinary Institute of America in Hyde Park, NY, Chef Lloyd most recently tenured at Michael Mina's eponymous restaurant at the Westin St. Francis, San Francisco, as Chef de Cuisine. Lloyd has elevated the culinary experience at Nectar to new heights with his contemporary American cuisine which is designed to pair beautifully with Nectar's wine offerings. Whenever possible he uses organic, seasonal and local ingredients.

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