For the Filling:

• 1 small butternut squash, peeled & diced

• 1 small pumpkin or ½ large, peeled & diced

• 2 large carrots, peeled & diced

• ½ lb Brussels sprouts, trimmed & quartered

• 1 small cauliflower, cut into florets

• 2 tbsp olive oil

• Salt & black pepper to taste

• Pinch of crushed red pepper flakes

• 3 tbsp unsalted butter

• 1 large onion, diced

• 4 garlic cloves, minced

• 1 lb crimini mushrooms, sliced

• 2 bay leaves

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

• 3 tbsp all-purpose flour

• 2 cups vegetable stock

• ½ cup Greek yogurt

• ¾ cup frozen peas, thawed

• 1 egg + splash of water (egg wash)

For the Crust:

• 2 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 tbsp cracked black pepper

• 1 tbsp fresh rosemary, chopped

• ½ cup unsalted butter, cold & diced

• 2 egg yolks

• ¼ cup buttermilk