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

AuthorMab

Yields6 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients
 2 tbsp olive oil
 1 leek, halved and thinly sliced
 2 stalks celery, diced
 3 carrots, diced
 1.50 cups butternut squash, cubed
 ½ cup mixed frozen vegetables
 6 mushrooms, diced
 14 oz white beans
 salt and pepper
 2 tbsp flour
 2 cups milk
 1 biscuit recipe (or tinned 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 stir.

4

Add the white beans and sage then allow to simmer for 10-15 minutes, until the mixture is thick.

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.

Adapted from <a href="https://pumpkinandpeanutbutter.com/2017/11/06/autumn-vegetable-biscuit-pot-pie/">Pumpkin and Peanut Butter </a>

Ingredients

Ingredients
 2 tbsp olive oil
 1 leek, halved and thinly sliced
 2 stalks celery, diced
 3 carrots, diced
 1.50 cups butternut squash, cubed
 ½ cup mixed frozen vegetables
 6 mushrooms, diced
 14 oz white beans
 salt and pepper
 2 tbsp flour
 2 cups milk
 1 biscuit recipe (or tinned biscuits, 6 large or 12 small)

Directions

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 stir.

4

Add the white beans and sage then allow to simmer for 10-15 minutes, until the mixture is thick.

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.

Vegetable and Biscuit Bake

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