Beef-and-Vegetable Potpie with Cheddar Biscuits

Name: Beef-and-Vegetable Potpie with Cheddar Biscuits
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters canola oil; 680 grams carrots, peeled and cut into 1/2-inch pieces; 1 kilograms ground beef; 473 milliliters chicken stock or low-sodium broth; 1 liters milk; 1 large Spanish onion, coarsely chopped; 680 grams parsnips, peeled and cut into 1/2-inch pieces; 283 grams package frozen peas; 1 Tbsp chopped rosemary; 12 servings Salt and freshly ground pepper; 1 liter self-rising flour; 355 milliliters ounces sharp cheddar cheese, shredded; 1 Tbsp chopped thyme; 2 sticks unsalted butter, chilled and cubed

Beef-and-Vegetable Potpie with Cheddar Biscuits

Beef-and-Vegetable Potpie with Cheddar Biscuits might be just the main course you are searching for. This recipe serves 12. One portion of this dish contains around 35g of protein, 52g of fat, and a total of 843 calories. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. If you have butter, peas, chicken stock, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

Preheat the oven to 450 and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.

Equipment you will use

Aluminum Foil

Oven

In a large pot, melt 4 tablespoons of the butter in the oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Pot

Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Parsnip

Carrot

Onion

Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Rosemary

All Purpose Flour

Stock

Thyme

Beef

Meat

Milk

Peas

Transfer the mixture to two 9-by-13-inch baking dishes.

Put the remaining 4 cups of flour in a large bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal.

Ingredients you will need

Butter

Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.

Ingredients you will need

Biscuits

Cheddar Cheese

Mounds Bar

Dough

Milk

Equipment you will use

Baking Pan

Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden.

Ingredients you will need

Biscuits

Equipment you will use

Broiler

Let the potpies rest for 10 minutes before serving.