Vegetable Pot Pie With Cheddar Biscuit Crust

Preheat the oven to 400u00b0.

Melt 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan. Brown the leek on medium high heat. When leek is soft and turning brown, transfer it to a baking dish.

Next, brown the carrots and parsnips together, adding more butter if needed. Season with salt and pepper and place them in the baking dish. Add more butter and oil, then brown the celery root. Season it with salt and pepper and add to the baking dish.

Turn the heat to high, add more butter and oil, and brown the squash. Season with salt and pepper, and place in baking dish.

Saute the mushrooms and add them to baking dish. Gently mix items together. Pour in 4 cups of vegetable stock and add the marjoram. Cover with foil and bake at 400u00b0 for 30-45 minutes, until veggies are tender.

While veggies bake, prepare biscuit topping. Whisk together the flour, baking powder and salt.

Using a pastry blender or two knives, cut in the cubed, cold butter. You are looking for a texture that resembles coarse breadcrumbs.

Add in the cream, cheese, garlic and pepper. Mix until it comes together.

Turn it onto a board and knead a bit, just until you can form a ball. Roll the dough out and cut rectangles, or drop dough onto veggies, or cover whole baking dish (but leave a vent hole).

Lay your biscuits on top of the vegetables and return to oven for 20-25 minutes. You are looking for the biscuits to be puffed and golden. Let the whole dish rest for 10 minutes before you serve.