Beef and Vegetable Pot Pie with Cheddar Biscuits
Ingredients
- 2 sticks unsalted butter, chilled and cubed
- 1/4 cup canola oil
- 1 large Spanish onion, coarsely chopped
- 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
- 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 3 pounds ground beef
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 4 1/4 cups self-rising flour
- 5 1/3 cups milk
- 2 cups chicken stock or low-sodium broth
- 1 (10-ounce) package frozen peas
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
Instructions
Beef-and-Vegetable Pot Pie with Cheddar Biscuits serves 12 original recipe by Food & Wine.
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