METHOD :
1- Preheat the oven to 400 F.
2- In a large, deep skillet, heat the olive oil over medium-high heat. Add garlic, and sauté until it's lightly browned and fragrant, about 1 minute.
3- Reduce heat to medium-low, and add flour, one tablespoon at a time, stirring frequently. Stir and cook together to make a roux, until the mixture becomes a nutty color and aroma, about 5 minutes.
4- Increase the heat back to medium-high. Slowly add the vegetable stock to the skillet, stirring constantly to start to break up the roux into the stock. Bring the stock up to a boil, then reduce heat to medium-low again, and bring down to a simmer.
5- Add the potatoes, carrots and leeks to the skillet. Allow the vegetables to simmer in the stock until the carrots and potatoes are fork tender, about 10-12 minutes. The liquid should have thickened and reduced by about half.
6- Add the peas, dill, rosemary and lemon juice to the skillet, and stir to combine all ingredients together. Season with salt and black pepper to taste. Remove the skillet from the heat.
7- Transfer the potato mixture to the bottom of a baking dish (round or square).
8- Cover the baking dish with the pie crust, making sure the sheet extends beyond the entire rim. Press down on the pastry around the rim to form a seal, and cut away the excess pastry with a knife. Cut three slits in the top of the pastry to vent while cooking.
9- In a small bowl, beat the egg. Brush the top of the pie crust with egg.
10- Place the baking dish in the oven, and allow to bake until the crust is golden brown and the sides of the pie are bubbling, about 20-25 minutes.
11- Remove the pie from the oven, and allow to cool 5-10 minutes. To serve, scoop onto individual plates using a ladle, or serve out whole pies for people to scoop themselves.
12- Pro-tip: For nonvegetarians, this dish would be perfect with sliced or crumbled sausage inside.
13- Pro-tip: You can add your own favorite herbs when making this dish if you want to substitute out the rosemary or dill.
Bon appetite !!
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