Winter Vegetable Pot Pie With Cheddar-Biscuit Topping

• FOR THE VEGETABLE FILLING
• 4 -5 medium carrots, peeled, halved lengthwise, and cut into 3/4 -inch chunks
• 1 1/2 lbs button mushrooms, trimmed and halved, quartered if large
• 1 1/2 lbs yukon gold potatoes, cut into 1-inch chunks
• 3 large parsnips, peeled, halved lenghtwise, and cut into 1-inch chunks
• 1 lb leek, white and pale green parts only, sliced into 1/2 inch half-moons and washed well
• 1/4 cup olive oil
• 3/4 teaspoon dried thyme
• coarse salt and pepper
• 3 cups canned reduced-sodium vegetable broth
• 1/2 cup dry red wine
• 2 tablespoons cornstarch dissolved in 1/2 cup water
• FOR THE CHEDDAR-BISCUIT TOPPING
• 2 - 2 1/4 cups all-purpose flour, plus more for work surface
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon .ground pepper
• 6 tablespoons . cold unsalted butter, cut into small pieces
• 3/4 cup buttermilk
• 3/4 cup shredded cheddar cheese

1. Preheat oven to 425u0b0F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450u0b0F.
2. Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour.
3. In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.

vegetable filling, carrots, button mushrooms, gold potatoes, parsnips, only, olive oil, thyme, salt, vegetable broth, dry red wine, cornstarch, cheddarbiscuit, flour, baking powder, baking soda, ground pepper, cold unsalted butter, buttermilk, cheddar cheese

Taken from www.food.com/recipe/winter-vegetable-pot-pie-with-cheddar-biscuit-topping-401186 (may not work)