Moosewood Homespun Pot Pie - cooking recipe

Ingredients

Veggies
1 tablespoon vegetable oil
2 cups coarsely chopped onions
2 minced garlic cloves
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 -5 cups sliced mushrooms
1 tablespoon Dijon mustard
2 cups peeled and chopped sweet potatoes
2 cups chopped potatoes
2 cups peeled and chopped parsnips (optional)
1/2 teaspoon ground black pepper
3 cups water or 3 cups stock
3 tablespoons cornstarch, dissolved in
1/2 cup cold water
1 cup green peas
1 cup corn kernel
1 tablespoon soy sauce
1/2 teaspoon salt
Biscuit Topping
2 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons melted butter
1 cup buttermilk or 1 cup plain yogurt
1 teaspoon chopped fresh dill (1 tsp dried)

Preparation

Preheat oven to 400.
Lightly oil a 9 x 13 casserole dish.
Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes.
Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.
In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.
Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.