For the Pleabians!

I've been meaning to make this dish for about a year--it was sent to me by my dear surrogate mother, Landis, who created it when she found herself with a root cellar full of root veggies, particularly celeriac. Since I was busy making these ginger cookies for our Valentine's Day craft night:

Rabi started on the Peasant Pot Pie (and I helped finish it up). Here's the recipe. Note, allow at least 2 hours for making this!

Landis' Peasant Pot Pie:

Filling:
6 cups H20
2 Tbsp. vegetable bouillon base
2 large carrots
1 large onion
2 large parsnips
2 large potatoes
1 celeriac

Cube/dice all veggies. Bring H20 and bouillon to a boil and cook veggies until tender, ~7 min. Reserve broth and veg.












Gravy:
3 Tbsp. butter (earth butter)
1 cup mushrooms
4 garlic cloves, chopped
1/2 tsp. rosemary
1/2 cup flour
1/4 cup heavy cream (soy creamer)
2 Tbsp dry sherry

Saute the butter, mushrooms, garlic, and rosemary. Add flour. Gradually add reserved broth, then cream, then sherry. Cook, whisking at times, until sauce is thick and reduced to 4 cups. Mix in reserved veggies. Season with salt and pepper. Transfer to buttered 13.9.2 baking dish. Preheat oven to 400 degrees. Bake filling, covered, until bubbling, about 50 minutes.


Biscuits:
2 1/4 cups flour
1 Tbsp. baking powder
2 tsp. rosemary
1 tsp. salt
6 Tbsp. butter, diced
1 1/3 cup buttermilk (or 1 1/3 cup non-dairy milk and 1 Tbsp. white vinegar)

Stir to blend flour, baking powder, rosemary, and salt. Add butter and using hand, rub in until it resembles coarse meal. Gradually add the buttermilk, toss with fork until moistened. Drop dough atop hot filling by big tablespoon. Sprinkle with pepper. Bake, uncovered, ~45 minutes.