Ingredients:
For the filling:
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, diced
1 cup green beans, trimmed and cut
1/2 cup frozen peas
1 cup spinach leaves
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
3 tbsp all-purpose flour
2 cups vegetable broth
1/2 cup milk (or plant-based milk for a vegan version)
For the biscuits:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter, cubed (or vegan butter)
3/4 cup milk (or plant-based milk)
Instructions:
Prepare the Filling:
In a large skillet, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5-7 minutes, until the vegetables begin to soften.
Stir in green beans, thyme, oregano, salt, and pepper. Cook for another 2-3 minutes.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring to combine.
Slowly pour in the vegetable broth, stirring constantly. Bring to a simmer and cook until the sauce thickens (about 5 minutes).
Add the milk and spinach, stirring until the spinach wilts. Remove from heat and stir in the peas.
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Make the Biscuits:
In a large bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually stir in the milk until a soft dough forms.
Assemble the Casserole:
Pour the vegetable filling into a greased 9×13-inch baking dish.
Drop spoonfuls of the biscuit dough on top of the filling, or roll the dough and cut it into rounds to place on top.
Bake:
Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Serve:
Let cool slightly, then serve warm.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6-8
