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Simple Recipes for Every Day

Vegetable Pot Pie

Vegetable pot pie with carrots, potatoes in a rich brown gravy topped with buttermilk biscuits.
  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 1 tbsp tomato paste
  • 2 cups red wine, such as Cabernet sauvignon or Pinot noir
  • 3 cups vegetable broth
  • 2 cups crimini mushrooms, quartered
  • 2 cups green beans, cut into 2-inch pieces
  • 3 cups baby new potatoes, quartered
  • 3 carrots, cut into 2" pieces
  • 1 tbsp Worcestershire sauce
  • 3 tbsp cornstarch

Savory Buttermilk Biscuits

  • 3/4 cup mashed cooked sweet potato, about 1 medium sweet potato
  • 1/2 cup shredded parmesan cheese
  • 1 tbsp fresh thyme
  • 1/3-1/2 cup buttermilk, more as needed
  • 1 1/2 cups All-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 6 tbsp cold unsalted butter, cut into small bites

Method

  1. Preheat oven to 375°F. Arrange rack in center of the oven.
  2. In a large ovenproof skillet heat the olive oil over medium heat. Add onions and cook until translucent, about 3-5 minutes. Add in garlic and fresh thyme and tomato paste, stirring until fragrant, about 1 minute. Add in wine and cook until it reduces by half, about 5-7 minutes.
  3. To the pot add the veggie broth and bring to a simmer over medium-high heat. Add in vegetables and worcestershire and allow to simmer for 20 minutes. Remove 1 cup of the liquid from the pan into a small bowl and whisk in corn starch. Add cornstarch mixture back into the pan, stirring until everything thickens. Season with salt and pepper.
  4. In a small bowl smash together the sweet potato, shredded parmesan cheese, fresh thyme and ⅓ cup of the buttermilk. Set aside.
  5. In a large bowl, whisk together the flour, baking powder and salt. Cut in the butter using your hands or a pastry cutter until course corn meal texture is achieved. Stir in the sweet potato mixture and add the remaining buttermilk 1 tablespoon at a time until mixture is moistened just enough to hold together.
  6. Using your hands gently form ⅓ cup size biscuits and set on top of the warm vegetable mixture.
  7. Set the pot pie filled skillet on the center rack and bake for 25 minutes or until biscuits are golden brown. Top with freshly ground pepper and parsley. Serve immediately.