Sheet Pan Vegetable Pot Pie

Ingredients

• 1 3/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon granulated sugar
• Fine salt and freshly ground pepper
• 2 tablespoons cold vegetable shortening
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 2 to 4 tablespoons ice water
• 2 10-ounce packages cremini mushrooms, chopped
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 pounds celery root, parsnips and/or turnips, peeled and cut into 1-inch pieces
• 3 carrots, peeled and cut into 1-inch pieces (halved lengthwise if thick)
• 1/2 head fennel, cored and thinly sliced lengthwise
• 2 shallots, each cut into 6 to 8 chunks
• 1 teaspoon chopped fresh rosemary
• 1 2/3 cups mushroom or vegetable broth
• 1/2 cup heavy cream
• 1 cup frozen peas

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