Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Vegetable and Biscuit Bake
This is a delicious and homey dish. A little bit like a mix between vegetable pot pie and a casserole, it’s perfect for when you’ve got the cold weather blues. You can use canned biscuits to speed it up too. I’d also suggest doubling the casserole part without the biscuits if you’re going to freeze it.
Vegetable and Biscuit Bake
AuthorMabCategory
Yields6 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
Ingredients
2tbspolive oil
1leek, halved and thinly sliced
2stalks celery, diced
3carrots, diced
½butternut squash, cubed
100gmixed frozen vegetables
6mushrooms, diced
salt and pepper
300gcanned white beans, drained
2tbspflour
200mlmilk
200mlvegetable stock
dried sage, garlic powder, rosemary, thyme
1biscuit recipe, raw (or tinned uncooked biscuits, 6 large or 12 small)
Directions
1
In a high sided skillet, heat the olive oil then add in leeks, celery, and carrots. Cook for 7-8 minutes until they begin to soften.
2
To the pan add the squash, frozen vegetables, and mushrooms. Stir and cook for another 4-5 minutes.
3
Stir in flour, salt, and pepper and stir to coat. Once coated, pour in milk and stock and stir.
4
Add the drained white beans then allow to simmer for 10-15 minutes, until the mixture is thick. Stir in dried herbs and adjust seasoning to taste.
5
Heat an oven to 180°C. Pour the vegetable mixture into a medium sized baking dish and top with biscuits.
6
Bake for 20-25 minutes, until biscuits are cooked and brown on the top.
