Mushroom and Veal Pot Pie

Trim veal; cut into bite-size pieces. In plastic bag, combine flour with salt and half of the pepper. Toss veal in flour mixture, in batches if necessary. In large, deep nonstick skillet, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary. Transfer to plate, set aside.

Stir onion, garlic, carrots, mushrooms, sage and 1 tbsp (15 mL) water into skillet; cook, stirring, for about 7 minutes or until golden and moisture is evaporated. Stir in 2/3 cup (150 mL) water, stock, vermouth (if using), tomato paste, Worcestershire, remaining pepper and reserved meat. Bring to boil; reduce heat and simmer, covered, stirring occasionally, for 1 hour. Uncover; cook for about 15 minutes or until meat is tender and sauce is thickened. Stir in peas; let cool. Pour into 8-inch (2 L) square baking dish. (Can be made ahead, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.)

Light Biscuit Topping: In large bowl, stir together flour, baking powder, baking soda, 1 tbsp (15 mL) of chopped fresh parsley, and a pinch each of salt and pepper. Cut in butter until mixture resembles coarse crumbs. Add yogurt all at once; stir with fork to make soft, slightly sticky dough. On lightly floured surface, gently knead dough 8 times or until smooth. Gently pat out dough into 8-inch (20 cm) square. Cut into 16 equal squares. Place over veal mixture in 4 rows. Bake in 450°F (230°C) oven for 25 to 30 minutes or until bubbly, crust is golden and biscuits are cooked underneath when gently lifted.