Home > Main Courses, Vegetarian > Biscuit Topped Vegetable Pot Pie – No Sneakiness Needed

Biscuit Topped Vegetable Pot Pie – No Sneakiness Needed


I know I might offend some people (Mrs. Jerry Seinfeld) with this concept, but I don’t get the idea of sneaking vegetables into food.  Understandably, there are kids that just don’t wander beyond the comfort zone of mac and cheese and chicken nuggets.  Kids rely on the tried and true, and their taste palettes just aren’t developed like yours or mine.  Some parents claim the only way their kids will eat any vegetables is to puree them and dump them into other foods.  I get it.  I really do.  I have friends that do the same thing.  From time to time, for me it’s an acceptable practice for the child who doesn’t eat.  But on a day-to-day basis, I am not so sure.   Studies show that it takes introducing a vegetable over TEN times for a child to become receptive to the food.   I think what peeves me about the sneaking, is that it is deceiving your children of how delicious vegetables can be.  Kids trust their parents and know more than we think.   That’s why when I came across this Moosewood recipe for Biscuit Topped Vegetable Pot Pie, I thought it would be a great way to have the kids see their veggies in a tasty, healthy one-dish dinner.  And come on, who doesn’t like biscuits?

  

Moosewood’s Pot Pie
serves 6

Ingredients:
Veggies

  • 1 tablespoon vegetable oil
  • 2 cups coarsely chopped onions
  • 2 minced garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 4-5 cups sliced mushrooms
  • 1 tablespoon Dijon mustard
  • 2 cups peeled and chopped sweet potatoes
  • 2 cups chopped potatoes
  • 2 cups peeled and chopped parsnips (optional)
  • 1/2 teaspoon ground black pepper
  • 3 cups water or stock
  • 3 tablespoons cornstarch, dissolved in
  • 1/2 cup cold water
  • 1 cup green peas
  • 1 cup corn kernel
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt

Biscuit Topping

  • 2 cups unbleached white flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons melted butter
  • 1 cup buttermilk or plain yogurt
  • 1 teaspoon chopped fresh dill (1 tsp dried)

Directions:
Preheat oven to 400.  Lightly oil a 9 x 13 casserole dish.  Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, mushrooms and mustard. Cook till the mushrooms start to release their juices, about 5 minutes. 

Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 – 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.

In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.  Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.   

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  1. Dave
    January 19, 2010 at 7:22 pm

    This meal is surprisingly good…even if you really think pot pie should have chicken in it, as I do. This is far better than any pot pie recipe I’ve had thus far. Enjoy!

  2. Kris Z.
    January 19, 2010 at 9:20 pm

    I totally agree with you about being sneaky about veggies. I don’t think it teaches kids anything about eating healthy and making good choices.

    Is this from one of the Moosewood cookbooks?

    • January 20, 2010 at 8:00 am

      Yes, this is from Moosewood Restaurant Classics, my new obsession if you haven’t noticed! =) Too bad I’m not from the east coast, I would love to visit the actual restaurant. Thanks for the comments!

  3. carol
    January 20, 2010 at 1:55 pm

    I agree about the veggies. How are kids supposed to learn to love vegtables if we as parents are “sneaking” them into their meals. This sounds like a good recipe!

  4. Kris Z.
    January 21, 2010 at 4:32 pm

    I need to check that one out (I have several of the others, but I’m missing that one.) I totally agree with you about Moosewood Restaurant! If you’re ever in San Francisco, Greens is an excellent vegetarian restaurant in a wonderful setting. (But be warned, it’s a little pricey!)

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