I'd been eyeing this recipe from Linda Fraser's vegetarian cookbook for a long time, and can now report that it's everything I thought it would be and more. The biscuit topping is baked right on the stew in the oven. It's not as complicated as it seems, though it does take a while to prepare and cook - I'd say about 2 hours.
Hot Pot Ingredients: for most of the big veggies, I'd say you can substitute others that you like if the volume is roughly the same.
Olive oil for sauteing
4 cloves garlic, crushed
1 yellow onion, chopped
1 tsp chili powder
1 pound potatoes, peeled and chopped
1 small celeriac bulb, peeled and chopped
6 big carrots, chopped
10 oz mushrooms, quartered
2 leeks, trimmed and chopped
1/4 cup flour
3 cups vegetable stock
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
2 tbsp fresh thyme
1 can kidney beans, drained and rinsed
salt + pepper
And for the topping:
1 stick butter (8 tbsp)
2 cups flour
3 tsp baking powder
1/2 tsp salt
4 oz cheddar cheese, grated
5 tbsp milk, approximately
After everything prepared, you can preheat the oven to 375F.
Make sure the big pot you're using can go in the oven! Or use a fancy casserole thing that I don't have.
In the big pot, saute the onion and garlic in some olive oil until it just starts to turn brown. Stir in the chili powder and cook for another minute.
Add in your main veggies - potatoes, celeriac, carrots, mushrooms, and leeks. Cook for about 5 minutes, then stir in the 1/4 cup flour.
Add the stock, tomatoes, tomato paste, and thyme. Season generously with salt and pepper and bring to a boil. Then cover the pot, and put it in the oven for 30 minutes.
While it's in there, you can make the biscuit topping! Sift the flour and baking powder together, and add the salt and butter. Work the butter into the flour with your fingers, then mix in half of the cheese. Add milk until the dough can hold together enough to shape.
Press the dough down on a cutting board to about an inch high, and cut it into triangles. You can get about a dozen. Brush them with a little milk.
Take the hot pot out of the oven and stir in the beans. Carefully lay out the triangles on top.
Sprinkle on the rest of the cheese with some salt and pepper, and bake (uncovered this time) for about 25 minutes until the topping gets golden and irresistible looking.
Oh my gosh look at that cheesy flaking goodness! It's hard to wait for it to cool down enough to eat!
If you enjoy veggie stews, cheese, and biscuits, you should for sure make this it is wonderful.