Beef-And-Vegetable Pot Pie with Cheddar Biscuits

foodandwine.com

Kat's Maybe Recipes

2 sticks unsalted butter, chilled and cubed

¼ cup canola oil

1 large Spanish onion, coarsely chopped

1 ½ pounds carrots, peeled and cut into ½-inch pieces

1 ½ pounds parsnips, peeled and cut into ½-inch pieces

Salt and freshly ground black pepper

3 pounds ground beef

1 tablespoon chopped thyme

1 tablespoon chopped rosemary

4 ¼ cups self-rising flour

5 ⅓ cups milk

2 cups chicken stock or low-sodium broth

1 (10-ounce) package frozen peas

6 ounces sharp cheddar cheese, shredded (1 ½ cups)

Directions at foodandwine.com

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