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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
2hrs 25mins

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. Combine carrots, parsnips, potatoes, and onion in a large saucepan with water to cover.
  3. Bring to a boil and cook 20-25 minutes, until the vegetables are tender.
  4. Drain and mix with the parsley in a 13 x 9 inch baking dish.
  5. In a small bowl, mix the vegetable broth and cornstarch; pour over the vegetables in the casserole; mix well.
  6. Sprinkle with the 1 teaspoon salt and pepper to taste; dot the vegetables with the butter.
  7. Make the topping: in a big bowl, combine the flour, baking powder, and salt; add in the butter and cut in with a pastry blender until the mixture resembles coarse crumbs (or can combine the dry ingredients in a food processor with the steel blade in place; add in the butter and pulse; transfer the mixture to a large bowl).
  8. Slowly stir in the milk with a fork; gather the dough into a mass and knead 5 or 6 times to form a ball.
  9. Roll out on a lightly floured surface so it is the size of the top of the baking dish.
  10. The dough will be about 1/3 inch thick.
  11. Place the dough on top of the vegetables; but do not crimp the edges (it is ok if the topping shrinks away from the edges of the casserole while baking).
  12. Bake for 45-55 minutes, or until the crust is browned and the filling is bubbly.

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