Vegetable and Biscuit Bake

Ingredients

2 tbsp olive oil

1 leek, halved and thinly sliced

2 stalks celery, diced

3 carrots, diced

½ butternut squash, cubed

100 g mixed frozen vegetables

6 mushrooms, diced

salt and pepper

300 g canned white beans, drained

2 tbsp flour

200 ml milk

200 ml vegetable stock

dried sage, garlic powder, rosemary, thyme

1 biscuit recipe, raw (or tinned uncooked biscuits, 6 large or 12 small)

Directions

In a high sided skillet, heat the olive oil then add in leeks, celery, and carrots. Cook for 7-8 minutes until they begin to soften.

To the pan add the squash, frozen vegetables, and mushrooms. Stir and cook for another 4-5 minutes.

Stir in flour, salt, and pepper and stir to coat. Once coated, pour in milk and stock and stir.

Add the drained white beans then allow to simmer for 10-15 minutes, until the mixture is thick. Stir in dried herbs and adjust seasoning to taste.

Heat an oven to 180°C. Pour the vegetable mixture into a medium sized baking dish and top with biscuits.

Bake for 20-25 minutes, until biscuits are cooked and brown on the top.