Winter Vegetable Pot Pie

From Everyday Food
Serves 6

For the vegetable filling:
*4-5 medium carrots, peeled, halved lengthwise and cut into 3/4" chunks
*1 1/2 lb. button mushrooms, trimmed and halved
*1 1/2 lb. Yukon gold potatoes, cut into 1" chunks
*3 large parsnips, peeled, halved lengthwise and cut into 1" chunks
*1 lb. leeks, white and pale green parts, sliced into 1/2" half moons
*1/4 cup olive oil
*3/4 tsp dried thyme
*salt and pepper
*3 cups vegetable broth
*1/2 cup dry red wine
*2 tbsp corn starch

For cheddar biscuit topping:
*2 cups all purpose flour
*2 1/4 tsp baking powder
*3/4 baking soda
*1/2 tsp salt
*1/4 pepper
*6 tbsp cold unsalted butter, cut into small pieces
*3/4 cup buttermilk
*3/4 cup cheddar cheese

Preheat oven to 425. Make filling: in a bowl toss vegetables with oil and thyme. Divide between two rimmed baking sheets. Roast 25 minutes; toss. Roast until browned and tender, 20 to 25 minutes more. Transfer to shallow, 3 qt. baking dish. Raise oven heat to 450.

Meanwhile, make topping: in a large bowl, whisk 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 pea-size lumps. 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 flour.

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 to 20 minutes. Let cool 10 minutes; serve.