3 large carrots, sliced
1 large onion, sliced
3 stalks celery, sliced
1 large onion, sliced
1 large carrot, sliced
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon cut the lemon pepper
2 teaspoons dried sage
1 tablespoon lemon zest
4 cups shredded Cheddar cheese
1 cup milk
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add carrots and onion and cook until tender, about 15 minutes.
Meanwhile, saute celery and onion in skillet over medium heat. Stir in carrots and onion, celery and carrot, paprika, salt, lemon juice and 1 teaspoon lemon pepper. mix together. Cook until tender, about 15 minutes.
Remove onion mixture from skillet, discarding remaining lemon pepper. Stir in milk and cream cheese. Spoon mixture into pie crust and top with cheese.
Bake in preheated oven for 30 minutes. Cool completely in pan before filling.