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1
Heat oven to 350 degrees.
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2
In a saucepan, melt butter over medium heat.
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3
Add onion and garlic, and cook until soft for 2 to 3 minutes.
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4
Add broccoli, peas, carrot, green beans, and potatoes.
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5
Cook, stirring occasionally, for 5 minutes.
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6
Reduce heat to low.
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7
Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fines herbes, and salt.
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8
Cover and cook 10 minutes.
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9
Transfer cooked vegetables to a 2-quart casserole dish.
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10
In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk.
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11
On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes.
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12
Roll out dough to size of baking dish.
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13
Carefully lift rolled out dough and place to cover casserole dish.
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14
Bake 20 to 25 minutes, until crust is golden brown.
