Vegetable Potpie

6 servings

• 2 Tablespoons margarine or butter
• 1 medium onion, chopped
• 2 cloves minced garlic
• 1 cup broccoli florets
• 1 cup frozen peas, defrosted
• 1 medium carrot, sliced
• 1/2 cup cut up green beans
• 1/2 pound potato, peeled & cut
     into 1/2-inch dice
• 1 10 3/4 ounce can cond. cream
     of mushroom soup
• 1/4 pound mushroom, coarsely chopped
• 1 Tablespoon sweet paprika
• 1/2 cup Vegetable Broth
• 2 Tablespoons chopped parsley
• 1 Tablespoon fines herbes
• 1 teaspoon salt
• 1 cup buttermilk dry biscuit mix
• 1/3 cup corn meal
• 1/3 cup shredded sharp cheddar cheese
• 1/3 cup buttermilk

1. Preheat oven to 350°. In a large skillet, melt margarine over medium heat. Add onion and garlic, cook, stirring occasionally, until soft 2 to 3 minutes. Add broccoli florets, peas, carrot, green beans and potatoes. Cook, stirring occasionally, 5 minutes. Reduce heat to low. Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fine herbes, and stir. Cover and cook 10 minutes. Remove from heat.

2. Transfer cooked vegetables to a 2-qt casserole dish. In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk. On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes. On a layer of wax paper (or another non-stick surface such as a Tupperware Pastry Sheet), roll out dough to size of baking dish.

3. Carefully lift rolled-out cornmeal dough and invert to cover casserole dish. Remove wax paper. Crimp edges to side of casserole to cover tightly. Bake 20 to 25 minutes until crust is golden brown

Bon appetit!