Spring Vegetable Pot Pie

Ingredients

• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
• 1/2 cup (2 1/2 oz./75 g) all-purpose flour, plus more for dusting
• 4 cups (32 fl. oz./1 l) vegetable broth
• 1 lb. (500 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (12-mm) dice
• 1 cup (4 oz./125 g) grated Gruyère cheese
• Juice of 1 lemon
• 1/2 tsp. ground fennel seed
• 1/2 tsp. white pepper
• Kosher salt
• 1 Tbs. extra-virgin olive oil
• 1 yellow onion, diced
• 1 fennel bulb, halved, cored and diced
• 3/4 lb. (375 g) cremini mushrooms, thinly sliced
• 1 cup (5 oz./155 g) fresh shelled English peas or thawed frozen peas
• 1/2 sheet frozen puff pastry (about 1/2 lb./250 g), thawed
• 1 egg beaten with 1 tsp. water

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