Chunky Vegetable Pot Pie
Adapted from The Martha Stewart Living Cookbook – The Original Classics
Serves 6

1/2 medium (about 8 ounces) butternut squash, peeled and cut into ¾-inch cubes
1 small head celeriac, cut into ½-inch cubes
2 medium carrots, peeled and cut into thick 1-inch long matchsticks
1 cup cauliflower florets (from ½ of a cauliflower)
8 ounces brussels sprouts, cleaned and trimmed and sliced lengthwise
1 medium beet, trimmed and scrubbed, cut into ½-inch cubes
2 parsnips, peeled and cut into thick 1-inch long matchsticks
Olive oil
Kosher salt and freshly ground black pepper
3 garlic cloves, minced
2 medium shallots, minced
½ cup dry white wine
1½ cups vegetable stock
1 cup plus 2 tbsp. flour
2 tsp. baking powder
2 tbsp. plus 2 tsp. chopped fresh tarragon
3 tbsp. unsalted butter
1/2 cup milk
2 tbsp. freshly grated Parmesan cheese
1 medium zucchini, cut into 1-inch long matchsticks

1.  Preheat the oven to 425°F.  Place squash, celeriac, carrots, cauliflower, brussels sprouts, beet and parsnips in a roasting pan.  Toss with 2 tablespoons olive oil; season with salt and pepper.  Roast for 35 to 40 minutes, stirring twice during the cooking.  Remove; reduce oven to 375°F.

2.  Heat a medium skillet over medium heat.  Add just enough olive oil to coat the bottom, then add the garlic and shallots; cook until soft, about 5 minutes.  Raise the heat to high, and add the wine.  Let the wine reduce by half, about 2 minutes.  Add the vegetable stock and simmer over medium-high heat for 5 minutes.  Set aside.

3.  Combine 1 cup flour, the baking powder, 2 tsp. tarragon, and a sprinkling of salt in the bowl of a food processor.  Pulse in the butter until mixture resembles coarse meal.  Add the milk and Parmesan, process until combined, and set aside.

4.  Transfer vegetables to a large bowl.  Add zucchini and the remaining two tablespoons flour and two tablespoons tarragon; toss to combine.  Stir in the stock mixture; season with salt and pepper.  Transfer to a shallow ovenproof glass pie dish; bake for 15 minutes.  Remove from the oven and drop heaping tablespoons of the biscuit dough over the vegetables, leaving some of the vegetables exposed.  Place the pie dish in the oven and bake until the biscuits are golden, about 25 minutes.  Serve hot.