Friday, October 25, 2013

Fall Veggie Pot Pie with Rosemary Biscuit Crust (Recipe)

Fall Veggie Pot Pie with Rosemary Biscuit Crust (Recipe)

This is the perfect freezer-ready fall dinner. It’s also a great way to use your CSA box or farmer’s market bounty.
  • 6 Cups vegetable stock
  • 2 Very large carrots, peeled, quartered lengthwise & cut into 1/2-inch pieces
  • 1 Large celeriac, peeled & cut into 1/2-inch pieces
  • 2 Large parsnips, peeled, quartered lengthwise & cut crosswise into 1/2-inch pieces
  • 1 Large rutabaga, peeled & cut into 1/2-inch cubes
  • 1 Turnip, peeled & cut into 1/2-inch cubes
  • 1 Ounce dried porcini mushrooms, torn into 1/2-inch pieces & rinsed
  • 3 Tablespoons unsalted butter
  • 3 Cups chopped onion
  • 4 Large cloves garlic, chopped
  • 1 1/2 Teaspoons minced fresh rosemary
  • 1 Teaspon minced fresh thyme
  • 1/2 Cup all-purpose flour
  • 1/4 Cup heavy cream
  • 2 Tablespoons dry Sherry
  • 1/3 Cup chopped fresh flat-leaf parsley
  • Freshly-ground pepper
  • 2 1/4 Cups unbleached all-purpose flour
  • 1 Tablespoon baking powder
  • 2 Teaspoons minced fresh rosemary
  • 1 Teaspoon salt
  • 6 Tablespoons chilled unsalted butter, diced
  • 1 1/3 Cups+ chilled buttermilk
  • Freshly-ground pepper


1. In a large pot over medium-high heat, bring vegetable stock to a boil. Stir in carrots, celeriac, parsnips, rutabaga, turnip and mushrooms. Season with salt and pepper. Turn heat down to low, and simmer for 7-10 minutes, until the vegetables are tender. Place a fine-meshed sieve inside a large bowl. Drain and reserve broth, and transfer vegetables to another large bowl.

2. Preheat oven to 400 degrees F. Grease a 13x9x2-inch baking dish with butter.

3. In the same pot over medium heat, melt butter. Stir in onions and sauté for about 10 minutes, until the onions begin to town. Stir in garlic, rosemary and thyme and sauté for another 2 minutes. Stir in flour, stirring constantly for about 1 minute. Carefully whisk in broth, about 1 cup at a time, and continue whisking. Whisk in cream and sherry. Whisk often for about 8 more minutes, until the mixture has thickened and has reduced to just about 4 cups. Stir in vegetables and parsley; season with salt and pepper to taste.

4. Transfer filling to greased baking dish; cover with foil. Bake for about 50 minutes, until the filling is bubbling. Remove from oven, and do not turn the oven off.

5. While the filling is in the oven, make biscuits. Place flour, baking powder, fresh rosemary and salt in a large bowl. Stir to combine well. Add chilled butter pieces. Working with your fingertips, combine butter into dry mixture until it takes on a coarse, mealy texture. Add buttermilk gradually; toss mixture with a fork. When the dough is evenly moistened, it’s ready to go; you may need to add a little more buttermilk if the dough is too dry.

6. Top hot filling with biscuit dough by the heaping tablespoonful. No need to make it look pretty, it’s not going to! Season with a little pepper. Bake, uncovered, for another 45 minutes, until a toothpick comes out clean when tested on the biscuits. Let cool for 15 minutes before serving.

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