Vegetable Pie with Biscuit Crust

Greg’s long-time favorite.

1 onion, cut into quarters
1/4 lb shiitake, stems removed and sliced
2 carrots, thickly sliced
1/2 head broccoli cut up
2 sweet potatoes cut into 1 inch cubes
olive oil for sprinkling
salt and pepper to taste

1 T olive oil
1 T flour
1 c vegetable stock
2 T chopped fresh oregano
pinch nutmeg

2 c unbleached white flour
1 c whole wheat flour
1 t salt
2 t baking powder
4 T canola oil
2/3 c buttermilk OR 1/3 c sourcream and 1/2 c milk OR 2/3 c milk plus 1T rice vinegar
Heat oven to 400°.  Oil a deep baking dish, fill it with the vegetables, drizzle with olive oil, add salt and pepper and toss to coat. Roast for 1 hour, or until all vegetables are tender.

Heat the tablespoon of olive oil in a small sauce pan over medium heat, add the flour and cook until bubbling.  Wisk in the stock and bring to a boil.  When it thickens slightly, add the herbs and salt and pepper to taste.  Set aside.

Make the biscuit crust next.  Stir dry ingredients together.  Combine wet ingredients in a separate bowl.  Slowly add wet to dry, stirring until just mixed.  When dough begins to form, turn it onto a floured surface and press into a ball.  Kneading would overwork this dough; just flatten it out, fold it in half and repeat three more times.  Roll it out just big enough to top the dish the vegetables are in.

When the vegetables are done, pour the sauce over them and mix lightly.  Put the biscuit top on and tuck the edges down cut slits in the dough to vent.  Turn the oven down to 350 degrees and back for 25-30 minutes, until the crust is nicely browned and the filling is bubbling at the edges.  Serve hot.

Veg Pie Biscuit Crust front
Veg Pie Biscuit Crust back


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