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Tuscaloosa, AL
I am a 31 year old self proclaimed chef :) I love to eat, which means I LOVE to cook, hope you enjoy my recipes!

Tuesday, November 1, 2011

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. 

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