Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
8 SERVINGS
- 1 cup all-purpose flour (bleached)
- 1 tsp. baking powder
- 1/8 tsp. baking soda
- 1/4 tsp. salt
- 4 Tbsp. unsalted butter (frozen solid)
- 1/2 cup buttermilk (cold, plus a few extra teaspoons if necessary)
- 1 cup cheddar cheese
- 2 onions (medium-large, red or white, cut into medium dice or 2 medium leeks, trimmed, quartered lengthwise, cut into medium dice and washed)
- 2 lb. vegetables (—pick a mix—your choice, see below)
- 1 lb. boiling potatoes (and/or sweet potatoes, cut into medium dice)
- 6 Tbsp. olive oil (divided)
- salt and ground black pepper
- 1 1/2 tsp. dried thyme (tarragon, or basil)
- 2 cups chicken broth
- 12 oz. evaporated milk
- 6 Tbsp. flour (all-purpose)
- 1/4 cup dry sherry
- 6 Tbsp. grated Parmesan cheese
- 1/2 cup frozen peas
- 9 inches refrigerated piecrusts
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Mix flour, baking powder, soda, salt, and cheddar with a fork in a medium bowl. Using a box grater, coarsely grate butter into the dry ingredients; mix quickly with fingertips to evenly blend. Stir in cheese and then buttermilk; mix until dough just comes together. Pinch dough into small rough rounds, placing them over filling.
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Meanwhile, toss onions, vegetables, and potato of choice with 3 tablespoons oil, 1 teaspoon herb of choice, and a sprinkling of salt and pepper on a rimmed baking sheet. Roast vegetables until just tender, stirring about halfway through, 15 to 18 minutes. Pour vegetables into a large bowl and reduce oven temperature to 400 degrees.
- While vegetables roast, microwave broth and milk on high power in a microwave-safe bowl until steamy, about 4 minutes. Heat remaining 3 tablespoons of oil over medium heat in a large saucepan or Dutch oven. Whisk in flour and remaining 1/2 teaspoon of herb of choice; cook until golden, about 1 minute. Whisk in broth/milk mixture and cook until sauce comes to a boil and fully thickens. Turn off heat, whisk in sherry and Parmesan and season to taste with salt and pepper. Add sauce to cooked vegetables, along with peas; adjust seasonings. Pour mixture into one 13- by 9-inch baking pan or two 9-inch pie plates.
NutritionView More
Unlock full nutritional details with subscription
510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol50mg17% |
Sodium510mg21% |
Potassium740mg21% |
Protein18g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber7g28% |
Sugars3g |
Vitamin A130% |
Vitamin C35% |
Calcium40% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes