5. UNCOVER and add the carrots, celery, potatoes and parsnips. Cook for 5 minutes. Add the peas. Stir in the sauce.
6. POUR the ingredients into a large casserole dish and top with the uncooked biscuits (recipe below). Bake for 35 minutes. Cool 5 minutes before serving.
1. REMOVE the flesh from the baked potatoes. Mash it with a fork or press it through a potato ricer. This will take 1-2 potatoes and should result in a total of 1/2 cup of potato. In a small mixing bowl, combine the 1/2 cup potato with the buttermilk. Whisk until smooth and set aside.
2. COMBINE in a medium bowl the flours, sugar, baking powder, baking soda and salt. Whisk until well sifted. Cut the butter into the flour mixture either using two knives, a pastry blender, or a cheese grater (to grate frozen butter into the flour mixture). Add the rosemary and stir to combine.
3. MAKE a well in the center of the flour mixture and add the buttermilk potato mixture. Stir until combined, and then when you can’t stir it anymore, turn it out onto a lightly floured surface and gently knead until you can form a rough ball.
4. FLATTEN the dough into a circle about 1/2-3/4 inch in thickness. Using a biscuit cutter or a drinking glass (about 2-1/2″ to 3″ in diameter for the listed baking time) turned upside down, cut as many rounds as you can. Using the dough scraps, form another circle of the same thickness.
POT PIE HISTORY
Meat pies likely date back to milling of flour in ancient times—but before the invention of pie plates. Very thick crusts were used as baking vessels, and were popular banquet fare during the Roman Empire.
By the 16th century, the English gentry revived the ancient custom of meat pies. Venison was the meat of choice. The recipe crossed the pond to America, where it became as American as…pot pie! Chicken, beef and vegetable pot pies are the most common; but if you have venison, by all means enjoy a historic venison pot pie.