Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

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Ingredients

Filling

  • 6 cups water
  • 2 tablespoons vegetarian bouillon base
  • 6-7 Cups Root vegetables (potatoes, sweet potatoes, turnips, winter radishes, rutabaga, carrots)
  • 1 ounces dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed (or 1 cup sliced button mushrooms)
  • 3 tablespoons butter
  • 2 cups chopped onions
  • 4 large garlic cloves, chopped
  • 1/2 teaspoon minced fresh rosemary (or a pinch dried)
  • 1/2 cup all purpose flour
  • 1/4 cup heavy whipping cream
  • 2 tablespoons cooking Sherry
  • 1/4 cup chopped fresh Italian parsley (or 1 Tb dried)

Biscuits

  • 2 1/4 cups unbleached all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons minced fresh rosemary (or ½ tsp dried)
  • 1 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, diced
  • 1 1/3 cups (or more) chilled buttermilk
Directions

Filling

  • Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add root vegetables and mushrooms. Simmer until vegetables are tender, about 7 minutes.  Drain into a colander over a bowl, reserving both broth and vegetables.
  • Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish.  Can be made 2 days ahead. Cover with foil; chill.
  • Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.

Biscuits

  • Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.
  • Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes. Cool 15 minutes.
Credit:

From Bon Appetit, March 2009

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