A savoury cobbler, vegetarian pot pie, biscuit pot pie, vegetable casserole – this recipe defies categorisation, but belongs in your repertoire. It’s one of those rare vegan main dishes that can be a holiday centrepiece or anytime dinner (impressive either way) and all the better for combining so many delicious elements in one dish.

Mixed root vegetables and mushrooms are cooked with a flavourful gravy, then topped with biscuits or savoury scones to bake up to golden perfection in the oven. Out of all the recipes I tested and photographed for this year, this one is easily in my top five. I’m allergic to dairy and don’t eat meat, so meals like this can be few and far between – especially at holidays – but this one hits all the right notes. It’s pretty easy to make too.

There are several vegetarian pie recipes on OE – try this roasted vegetable pie, fancy vegetarian wellington, or mushroom pot pie.

Ingredients

Ingredient Notes and Substitutions

• Mushrooms: any kind of fresh mushroom can be used. I tested with some specialty mixed mushroom types but preferred plain button mushrooms.
• Parsnip: sub another root vegetable or use a couple more potatoes if you can’t get parsnip.
• Coconut oil: unrefined coconut oil will add a very slight coconut taste to the biscuits. If you don’t want that, use refined coconut oil or make them with butter instead.
• Milk: I always use oat milk. Any kind of milk (including dairy milk) can be used.
• Wine: replace with tomato paste (see recipe notes) if you don’t want to use wine.
• Broth: store-bought or homemade vegetable broth.
• Flour: I use light or sifted spelt flour. Use all-purpose flour if preferred, no changes needed.
• Herbs: rosemary is excellent, as is thyme and oregano. I don’t like raw sage but if you do you could use that.

Step by Step

Step 1: cook the mushrooms for several minutes, until any water they release has been cooked off.

Step 2: cook the onions and carrots an additional eight minutes, then add the remaining vegetables.

Step 3: add the spices and wine, then the broth.

Step 4: cook for about 20 minutes, then stir in the starch mixture to thicken.

Step 5: transfer the vegetable base to a casserole dish and cool to room temperature.

Step 6: make the biscuit dough.

Step 7: scoop the biscuits onto the pot pie.

Step 8: bake for about 40 minutes, and serve.

Recipe Notes

As with any gravy recipe or thickened stew, the starch needs to be mixed with a little liquid before adding to prevent lumps. Make sure it’s boiling or simmering so that the starch will thicken properly.

If you need a gluten-free alternative, these almond flour biscuits might work. I haven’t tried using any gluten-free flour types for this recipe.

To incorporate some more protein you could add a (drained and rinsed) can of big white beans to the vegetable base, about 250 grams.

How to Store

Storage: keep in a sealed container in the refrigerator for up to three days. Reheat in the oven to keep the biscuits from being too soggy.

Freezing: transfer fully cooled leftovers to an airtight container, trying to keep the biscuits on top, and freeze for up to three months. Thaw in the refrigerator overnight before reheating in the oven. I haven’t tried freezing before baking but think it would be quite effective.

Expert Tips

• Don’t over-mix: biscuits should always be mixed with a light hand. If kneaded or mixed too long they will be tough.
• Season to taste: be sure to try the vegetable base before adding the biscuit topping and adjust the seasoning as needed – it won’t be possible to stir in any more when it’s baked.
• Use an ice cream scoop: the easiest way to scoop drop biscuits out is with an ice cream or pastry scoop that has a release handle. Don’t worry if you don’t have one, two soup spoons work almost as well.

More Vegetarian Mains

Kidney Bean Burgers
Roasted Garlic Pasta
Lentil Mushroom Curry
Pumpkin Cauliflower Tray Bake

If you make this Biscuit Vegetable Pot Pie recipe or any other vegetarian main dishes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.