Cooking with Rena Lee

Prep Time: 5-10 min
Cook Time: about 45 min

Yield:4

INGREDIENTS:

1 tbsp	olive oil
1	garlic clove, crushed
8	small onions, halved
2	celery stalks, sliced
8 oz	rutabaga, chopped
2	carrots, sliced
1/2	small cauliflower, broken into florets
8 oz	mushrooms, diced

DIRECTIONS:

Preheat the oven to 350`F. Heat the oil in a skillet and cook the garlic and onions for 5 minutes. Add the celery, rutabaga, carrots, and cauliflower and cook for 2-3 minutes.
Add the mushrooms, tomatoes, and lentils. Mix the cornstarch and water and stir into the pan with the stock, Tabasco, and oregano.
Transfer the vegetable mixture to an ovenproof dish, cover, and cook in the preheated oven for 20 minutes.
For the topping, sift the flour with the salt in a bowl. Rub in the butter, then stir in most of the cheese and the herbs. Beat in the egg with the milk.
Add enough to the dry ingredients to make a soft dough. Knead lightly, roll out the dough to 1/2in thick, and cut into 2in rounds.
Remove the dish from the oven and increase the temperature to 400`F. Arrange the biscuit rounds around the edge of the dish, brush with the remaining egg and milk, and sprinkle with the reserved cheese.
Cook for an additional 10-12 minutes. Garnish with oregano sprigs and serve.