Description
This hearty casserole is seasoned with thyme and packed with leeks, navy beans, green peas, carrots, and potatoes. Covered with homemade biscuits and baked to perfection.
Overview
This meal pairs a creamy stew filled with tender vegetables and pillowy soft homemade biscuits baked on top. It goes great on those brisk Fall or Winter nights, rainy days, or whenever comfort food is needed.
The only special equipment needed to make this dish is an oven safe pan, skillet, Dutch oven, casserole dish or equivalent. For this recipe we opted to use an oven safe pan that we used to cook the stew. Which made it easy to place the biscuits on top and bake in the oven.
If you are looking for a straightforward and easy casserole then look no further. In the sections that follow we outline a few tips and tricks, as well as, break down the process step by step.
Cooking Notes
Prep Work
Begin by washing the potatoes with water in the sink to remove any debris. Dry the potatoes with a paper towel and then dice them into cubes. Optionally, you can peel the potatoes before dicing them. Place in a bowl and set off to the side.
Peel the garlic, cut off the end, and then mince it using a sharp knife. Similarly, cut the ends off the onion and peel the skin. Then use a sharp knife to chop it into fine to medium sized pieces.
Next, cut the top and ends off the leeks. Slice them in two and then rinse under water in the sink. Sometimes there is dirt between the layers of the leeks. Dry with a paper towel and then slice them.
For this recipe we used baby carrots. If using regular carrots make sure to peel them before dicing into rounds. Place all the prepared veggies in a mixing bowl that is separate from the potatoes.
Parboiling the Potatoes
Parboiling is the process of partially cooking something to give it a head start. Typically this step is performed on hearty vegetables that may not become fully cooked if added directly to dish. In this instance it is to help the potatoes become tender.
Place a pot of water on the stove top with a dash of salt. Bring the pot to a rolling boil and then carefully add the diced potatoes, a handful at a time, until they are all added. Cook them for ten minutes or until they are soft enough to be pierced by a fork. Then remove the pot and drain using a colander in the sink.
Sautéing the Veggies
On the stove top bring an oven safe skillet or Dutch oven up to medium heat. Add a tablespoon of olive oil and the mixing bowl of prepared veggies: garlic, onion, leeks, and carrots. Sauté the veggies until the onion starts to turn translucent.
Use a can opener to open the can of Navy beans and drain the liquid using a strainer. Then add the beans, parboiled potatoes, and green peas to the pan. Give everything a quick stir with a silicone spatula and then move on to the next step of making the veggie stock.
Preparing the Veggie Stock
Measure the water in microwave safe measuring cup and then microwave for a minute or two. It isn’t necessary to have the water boiling. The purpose for this step is to have the water warm enough to help the other ingredients dissolve.
Carefully remove the measuring cup from the microwave. Add the Better than Bouillon followed by the tomato paste, thyme, and cornstarch. Stir until all the ingredients are dissolved into the vegetable stock.
Admittedly, this step is a bit of a choose your own adventure. For this recipe we used Better than Bouillon but you can easily swap it for store bought vegetable stock.
Making the Biscuits
Measure the oat milk in a measuring cup and add the apple cider vinegar to it. In a large mixing bowl add the flour, salt, and baking powder. Add the vegan butter followed by the oat milk and vinegar mixture. Use your hands to work the butter into the dough and combine the ingredients.
If the dough feels wet and sticky add more flour, a tablespoon at a time. Work the dough in small circles in the mixing bowl until the flour is combined. When the dough is ready continue on to the next step.
Assembly and Bake
While the oven is cold adjust the rack to a height that can accommodate the oven safe skillet or Dutch oven. Then, preheat the oven to 425ºF. As the oven comes up to temperature switch focus to the biscuits.
Take a handful of biscuit dough and roll it into a ball. Place the dough ball on a cutting board and use a sharp knife to slice it in half. Then add each piece to the top of the casserole. It isn’t an exact science but try to space the biscuits as evenly as possible across the top.
Once all the biscuit dough is distributed transfer the skillet to the oven and cook for 15 to 20 minutes. The biscuits should start to turn brown and visibily have grown to cover the top of the dish. Remove from the oven with pot holders and place on a wire rack. Serve immediately in a bowl and enjoy. Optionally, you can garnish with fresh cracked pepper or your favorite hot sauce.
Storage
Place any remaining leftovers in your storage container of choice. The leftovers should keep nicely for up to a week in the refrigerator before the freshness starts to taper off.
If you like this recipe be sure to check out our other recipes below:
Ingredients
Casserole
2 Yukon Gold potatoes, diced
2 cloves garlic, minced
1 small yellow onion or 1/2 red onion, chopped
2-3 leeks, rinsed and sliced thinly ( about 2 cups )
1 1/2 cups carrots, peeled and diced
1 ( 15 ounce ) can navy beans, drained and rinsed
3/4 cup frozen peas
3 cups water plus 2 teaspoons Better than Bouillon or 3 cups of veggie stock
3 Tbsp. cornstarch
1/2 teaspoon thyme
1 Tbsp. tomato paste
salt and pepper to taste
Biscuits
3/4 cup oat milk
1 teaspoon apple cider vinegar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegan butter
Directions
- Parboil the potatoes by placing them in a pot of boiling water. Cover and cook for 10 minutes or until the potatoes are tender enough to be pierced by a fork. Then drain the pot over a colander in the sink.
- Bring an oven safe skillet or Dutch oven up to medium heat and add a tablespoon of olive oil. Sauté the leeks, onion, garlic, and carrots. Cook until the leeks and onions start to turn translucent.
- Mix the veggie stock, cornstarch, tomato paste, and thyme together and stir until the cornstarch is dissolved. Then add the prepared veggie stock, parboiled potatoes, beans, and frozen peas to the pan. Bring to a boil, then reduce to a simmer, and cook for 15 minutes.
- While the mixture thickens make the biscuit dough. If the dough feels wet then add a tablespoon of flour at a time to the dough until the desired consistency is reached.
- Preheat the oven to 425ºF. Take a handful of dough, roll it into a ball, and cut the dough ball in half. Then add it to the top of the casserole. Place the biscuits roughly an inch apart from each other.
- Transfer to the oven and bake for 15 – 20 minutes or until the biscuits turn golden brown.
- Use potholders, or oven mitts, to remove the pan from the oven, place on a wire rack, and serve immediately. Optionally you can garnish the dish with fresh cracked pepper or your favorite hot sauce.