INGREDIENTS
1 cup
Butternut squash
1
Carrot, medium
1/3 cup
Parsley
1
Parsnip, medium
1 cup
Peas, frozen
1
Sweet potato, small
1 tbsp
Thyme, fresh leaves
1
Vidalia onion, medium
1
Egg
3 cups
Vegetable stock
3 tbsp
Flour
1
Salt and pepper
1 tbsp
Olive oil
1
Unbaked pie crust
4 tbsp
Butter