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1
Preheat oven to 325.
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2
Combine carrots, parsnips, potatoes, and onion in a large saucepan with water to cover.
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3
Bring to a boil and cook 20-25 minutes, until the vegetables are tender.
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4
Drain and mix with the parsley in a 13 x 9 inch baking dish.
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5
In a small bowl, mix the vegetable broth and cornstarch; pour over the vegetables in the casserole; mix well.
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6
Sprinkle with the 1 teaspoon salt and pepper to taste; dot the vegetables with the butter.
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7
Make the topping: in a big bowl, combine the flour, baking powder, and salt; add in the butter and cut in with a pastry blender until the mixture resembles coarse crumbs (or can combine the dry ingredients in a food processor with the steel blade in place; add in the butter and pulse; transfer the mixture to a large bowl).
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8
Slowly stir in the milk with a fork; gather the dough into a mass and knead 5 or 6 times to form a ball.
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9
Roll out on a lightly floured surface so it is the size of the top of the baking dish.
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10
The dough will be about 1/3 inch thick.
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11
Place the dough on top of the vegetables; but do not crimp the edges (it is ok if the topping shrinks away from the edges of the casserole while baking).
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12
Bake for 45-55 minutes, or until the crust is browned and the filling is bubbly.
