Ingredients
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1 medium onion, chopped coarsely
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2 large carrots, scraped and cut into 1/2 pieces
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1 large parsnip, peeled, cored and cut into 1/2 inch chunks
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1 teaspoon chopped thyme, 1/2 tsp dry thyme
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1/2 lb mushroom, trimmed and quartered
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1/4 cup flour
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4 cups turkey meat, cut into 1/2 inch pieces
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1 (10 ounce) package baby peas, thawed
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3 1/2 cups turkey stock
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2 cups flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon black pepper
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1 cup extra-sharp cheddar cheese, coarse grated
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1/4 cup parmesan cheese, grated
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1/2 teaspoon salt
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3 tablespoons unsalted butter
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2 celery ribs, cut into 1/2 inch pieces
Instructions
- Filling:
- Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
- Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
- Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
- Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
- Stir in turkey, peas, salt and pepper to taste.
- Remove from heat while making biscuits.
- Biscuit crust:
- Preheat oven to 400°F.
- Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
- Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
- Stir in buttermilk. Stir only until a dough forms.
- Assembly:
- Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
- Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
- Remove from heat and let stand for about 10 minutes before serving.