Vegetable and Beef Pot Pie with Cheddar Biscuits

1 stick butter

1/8 cup olive oil

¾ lb carrots, peeled and diced

¾ lb parsnips, peeled and diced

1 large yellow onion, diced

1.5 lbs ground beef

½ tbls thyme

½ tbls rosemary

2 ¼ cups self-rising flour

2.5 cups milk

1 cup of chicken stock

5 oz frozen peas

4 ozs sharp cheddar cheese, shredded

• 1.        Preheat oven to 450
• 2.       In a large skillet, melt 2 tbls butter and the olive oil.  Add the onion, carrots, and parsnips and simmer covered for about 8 to 10 minutes until the vegetables are tender, stir frequently.
• 3.       Add the ground beef and continue to simmer until the meat is browned
• 4.       While the meat is browning, mix in a large bowl 2 cups of flour, the remaining stick of butter (melted), cheese, and 1 cup milk.  Mix well into it resembles a dough and set aside.
• 5.       Drain
• 6.       Add the beef and vegetables back to the skillet, along with the thyme, rosemary, ¼ cup flour, 1.5 cups milk, and the chicken stock.  Stir well and simmer until it thickens about 12 minutes.
• 7.       Add peas to mixture and stir, remove from heat.
• 8.       Pour mixture into 9 x 13 inch baking pan.
• 9.       Spoon biscuit dough on top, should make about 18 2 tbls scoops.  Just spread them around, they will not cover the entire top of the dish.
• 10.   Bake for 15 to 20 minutes until the biscuits are done throughout and the casserole is bubbling.