Preparation
STEP 1
Combine flour and brewer’s yeast in bowl of food processor; pulse to combine. Add 4 ounces cold butter; pulse until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, until dough holds together. Form into disk; wrap in plastic food wrap. Chill 2 hours or until firm.
STEP 2
Heat 2 ounces butter and olive oil in large skillet over medium heat. Add fennel, potatoes, garlic, shallots, sage and pepper; cover. Cook 5 minutes. Add mushrooms; cook, covered, 10 minutes more, stirring halfway through.
STEP 3
Add sherry and stock. Cook, uncovered, until almost all of liquid is evaporated. Stir in Extra Melt Monterey Jack Cheese Sauce; simmer 2 minutes.
STEP 4
Pour filling into 10-inch cast iron skillet or serving dish of choice. Cool to room temperature.
STEP 5
Meanwhile, roll out dough on lightly floured surface to 1/8-inch thickness. Top cooled filling with crust. Trim to fit pan, leaving 1-inch overhang. Press dough firmly around edge of pan to seal. Cut vents in crust. Brush with beaten egg. Sprinkle with coarse salt, as desired.
STEP 6
Place pan onto sheet tray. Bake at 400°F for 35-40 minutes or until crust is deep golden brown.