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Winter Vegetable Pot Pie With Cheddar-Biscuit Topping Recipe

Winter Vegetable Pot Pie With Cheddar-Biscuit Topping Recipe

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Winter Vegetable Pot Pie With Cheddar-Biscuit Topping

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Ingredients:

Serving

4 -5 medium carrots, peeled , halved lengthwise, and cut into 3/4 -inch chunks
1 1/2 lbs button mushrooms, trimmed and halved, quartered if large
1 1/2 lbs yukon gold potatoes, cut into 1-inch chunks
3 large parsnips, peeled , halved lenghtwise, and cut into 1-inch chunks
1 lb leek, white and pale green parts only , sliced into 1/2 inch half-moons and washed well
1/4 cup olive oil
3/4 tsp dried thyme
coarse salt and pepper
3 cups canned reduced-sodium vegetable broth
1/2 cup dry red wine
2 tbsp cornstarch dissolved in 1/2 cup water
2 -2 1/4 cups all-purpose flour, plus more for work surface
2 1/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp . ground pepper
6 tbsp . cold unsalted butter, cut into small pieces
3/4 cup buttermilk
3/4 cup shredded cheddar cheese

Directions:

Preheat oven to 425°F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450°F.
Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	695.62 Kcal (2912 kJ)
Calories from fat	263.91 Kcal
		% Daily Value*
Total Fat	29.32g	45%
Cholesterol	49.96mg	17%
Sodium	968mg	40%
Potassium	1633.75mg	35%
Total Carbs	89.5g	30%
Sugars	13.04g	52%
Dietary Fiber	7.82g	31%
Protein	19.15g	38%
Vitamin C	37mg	62%
Vitamin A	0.6mg	20%
Iron	96.6mg	537%
Calcium	328.9mg	33%

Amount Per 100 g
Calories	114.79 Kcal (481 kJ)
Calories from fat	43.55 Kcal
		% Daily Value*
Total Fat	4.84g	45%
Cholesterol	8.24mg	17%
Sodium	159.74mg	40%
Potassium	269.6mg	35%
Total Carbs	14.77g	30%
Sugars	2.15g	52%
Dietary Fiber	1.29g	31%
Protein	3.16g	38%
Vitamin C	6.1mg	62%
Vitamin A	0.1mg	20%
Iron	15.9mg	537%
Calcium	54.3mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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