Vegetable Pot Pie - Rib sticking food

Something new to try. This is not exactly summer food as you have to turn the oven on. However, I ate mine luke warm as I got interrupted  on the verge of feeding my face, and it was really nice. I bought lovely little ramekins at Clicks, but a teacup would work equally well size wise. The topping is very tasty and worth making, alternately use some mashed potato, but add the feta and spring onions.

                                                              Vegetable Pot Pie
Serves 3...

2T butter or olive oil
1 smallish onion, chopped
1 small red pepper, chopped
1 medium carrot, peeled and chopped
200g mushrooms, chopped
1/2 cup peas
1 clove garlic, crushed
1T flour
1cup vegetable stock
salt and pepper
Opt: 1/2t marmite

Topping:
1 cup flour
1t baking powder
salt and pepper
60g cold butter, cubed
1/4 cup crumbled feta cheese
5 spring onions, sliced finely or chopped
1/2cup buttermilk (more or less as needed)

Fry the onion, pepper and carrot till starting to soften, add the mushroom and cook till soft, then add garlic. Add flour, stir well, add the liquid and any remaining ingredients and cook for about 10 minutes, stirring occasionally. Divide the mixture between 3 ramekins, you can safely fill all the way to the top.

To make the topping:
Combine the dry ingredients, rub the butter in. Stir in the feta and onions. With a knife cut in the buttermilk to make a soft but not sticky mix. (Exactly like scones). Gently press out to 1cm thickness on floured sheet and cut 3 rounds to fit ramekins. Brush with some more buttermilk, sprinkle with black pepper and bake @180c about 17 minutes till topping is golden.
You could re-roll the remaining dough and bake separately for some savoury scones. Enjoy!!!

Adapted from: Annie's eats