Throw-it-all-in Veggie Pot Pie

This recipe is from the Joy of Cooking and we absolutely love it. I'm including here the ingredients recommended in the original recipe, but I tend to throw in whatever I have and leave out what I don't. Parsnips are a key component though - they really add something great that I don't go without if I don't have to. Those overly mature beans from last week's harvest were terrific in it - we just pulled the beans out of the pods and threw them in.

Chop up and keep separate so you can saute each to perfection...
2 medium red onions cut in thick slices
3 medium carrots, peeled and cut in 1-inch pieces
3 parsnips, peeled and cut in 1-inch pieces
1 celery root, peeled and cut
1 butternut squash, peeled and cut
1 acorn squash, peeled and cut
8 oz. portobello mushrooms cut in thick slices and halved

Heat 3-4 T olive oil and 3-4 T butter in skillet. Saute the vegetables each until slightly soft but not brown, first onions, then carrots and parsnips, and so on down the list. As you finish with each, throw it in a casserole dish and season with salt and pepper.

Preheat oven to 400.

Add to veggies 2 T chopped fresh marjoram or 1 T dried. Mix and pour over the veggies 3 c. veggie stock (the recipe recommends 4 but I find it makes the recipe too soupy). Cover and bake until veggies are just tender, 30-45 minutes.

Meanwhile, make cheddar biscuit crust (this is my easy recipe, not Joy of Cooking):
3 c. flour
6 t. baking soda
1/2 t. salt
1 c. cream or half and half (milk if you don't have those)
6 T. oil
1/4 t. cracked black pepper
Stir together and then add 3 cloves minced garlic with a generous handful of grated cheddar cheese.

When veggies are just tender, pull out and add biscuit crust in big dollops over the veggies. Any extra can be turned into biscuits! Bake until biscuit crust is browned 20-25 minutes. Remove, let stand for 10 minutes, and serve.