I was slaving away with work throughout the weekend so when Mr. E was narrowing down his list of "what to make for dinner on Sunday evening", he asked me for my input on the final decision. It was between something called Beef Pasties or the Vegetable Pie listed below... Of course, I was not partial a dish with the word "pasties" in the title and I voted for the pie.. good decision on my end... Mr. E.... not so much.
I went into the office around 4:30 to finish up some work while he began preparations for his dish which he thought would take about an hour (MAX) total to prepare and then it would bake for 1 hour 45 minutes so we we could enjoy it for dinner. I called him at 7pm to let him know I would be home in 15... he was not a happy camper. He had just finished the dish and was ready to put it in the oven... with 2 hours left to bake on it. We decided to have it for dinner another note, but from my initial tasting pre-baking... it was divine. However, it made enough food to feed the entire Dugger family so we will be eating leftovers for a long time! However.... I would have to say it is on my list of top ten comfort foods... and it is healthy!
Ingredients
filling
* 6 cups water
* 2 tablespoons vegetarian bouillon base
* 2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
* 1 large celery root (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 oz dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
* 3 tablespoons butter
* 3 cups chopped onions
* 4 large garlic cloves, chopped
* 1/2 teaspoon minced fresh rosemary
* 1/2 cup all purpose flour
* 1/4 cup heavy whipping cream
* 2 tablespoons imported dry Sherry
* 1/4 cup chopped fresh Italian parsley
biscuits
* 2 1/4 cups unbleached all purpose flour
* 1 tablespoon baking powder
* 2 teaspoons minced fresh rosemary
* 1 teaspoon salt
*
* 6 tablespoons (3/4 stick) chilled unsalted butter, diced
* 1 1/3 cups (or more) chilled buttermilk
*
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Preparation
filling
*
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.
*
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. DO AHEAD 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
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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.
Recipe from Bon Appetit Magazine, March 2009
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