Two Potato Beef and Vegetable Pot Pie with Rosemary Biscuit Crust

Name: Two Potato Beef and Vegetable Pot Pie with Rosemary Biscuit Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 1 teaspoons baking soda; 2 bay leaves; 532 milliliters beef broth; 567 grams stew beef, cut into bite sized pieces; 4 Tbsps butter; 158 milliliters buttermilk; 177 milliliters cake flour; 4 carrots, peeled and sliced into rounds; 3 stalks celery, chopped; 118 milliliters flour; 158 milliliters frozen or fresh shelled peas; 1 teaspoons finely minced fresh rosemary; 2 teaspoons fresh thyme leaves; 3 cloves garlic, minced; 79 milliliters milk; 340 grams sliced mushrooms; 2 teaspoons olive oil; 2 parsnips, peeled and sliced into rounds; 1 teaspoons pepper; 2 red potatoes, cut into bite sized cubes; 2 teaspoons very finely minced fresh rosemary; 2 baked russet potatoes; 1 teaspoons salt 8 tablespoons (1 stick) very cold or frozen butter; 1 teaspoon salt; 237 milliliters all-purpose flour or freshly ground spelt flour; 1 teaspoon sugar; 79 milliliters red wine or red cooking wine; 1 large yellow onion, diced

Two Potato Beef and Vegetable Pot Pie with Rosemary Biscuit Crust might be just the main course you are searching for. One portion of this dish contains roughly 41g of protein, 19g of fat, and a total of 675 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of mushrooms, celery, bay leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

For the Pot Pie Filling:In a large cast iron skillet or pan, heat the olive oil.

Ingredients you will need

Pie Filling

Olive Oil

Equipment you will use

Frying Pan

Pot

Add the beef, season with salt and pepper and cook over medium-high heat until it is browned on all sides.

Ingredients you will need

Salt And Pepper

Beef

Remove and set aside on a plate.

Add onion to the pan, adding additional oil as necessary, and saute until tender - about 5 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms and saute for an additional 5 minutes.Return beef to the pan and add the red wine to deglaze, taking care to scrape up any browned bits on the bottom of the pan as they offer a lot of flavor. Cover and cook over low heat for 30-40 minutes, or until beef is tender (optional: use a pressure cooker on high pressure for 10 minutes).Meanwhile, prepare the sauce. In a medium saucepan, add the butter and melt.

Ingredients you will need

Mushrooms

Red Wine

Butter

Sauce

Beef

Equipment you will use

Pressure Cooker

Sauce Pan

Frying Pan

Whisk in the flour. Then whisk in the milk and broth. Bring to a boil and simmer until thickened, about 5 minutes. Set aside.Uncover and add the carrots, celery, potatoes and parsnips. Cook for 5 minutes.

Ingredients you will need

Parsnip

Potato

Carrot

Celery

Broth

All Purpose Flour

Milk

Equipment you will use

Whisk

Add the peas. Stir in the sauce.

Ingredients you will need

Sauce

Peas

Pour ingredients into a large casserole dish and top with the uncooked biscuits.

Ingredients you will need

Biscuits

Equipment you will use

Casserole Dish

Remove the flesh from the baked potatoes. Mash it with a fork or press it through a potato ricer. This will take 1 - 2 potatoes and should result in a total of 1/2 cup of potato. In a small mixing bowl, combine the 1/2 cup potato with the buttermilk.

Ingredients you will need

Buttermilk

Potato

Equipment you will use

Potato Ricer

Mixing Bowl

Whisk until smooth and set aside.In a medium bowl, combine the all-purpose or spelt flour, cake flour, sugar, baking powder, baking soda, and salt.

Ingredients you will need

Baking Soda

Spelt Flour

Cake Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk until well sifted.

Equipment you will use

Whisk

Cut the butter into the flour mixture either using two knives, a pastry blender, or a cheese grater. I prefer to use the cheese grater and grate frozen butter into the flour mixture.

Ingredients you will need

Butter

Cheese

All Purpose Flour

Equipment you will use

Grater

Blender

Add the rosemary and stir to combine.Make a well in the center of the flour mixture and add the buttermilk potato mixture. Stir until combined, and then when you can't stir it anymore, turn it out onto a lightly floured surface and gently knead until you can form a rough ball.Flatten the dough into a circle about 1/2 - 3/4 inch in thickness. Using a biscuit cutter or a drinking glass (about 2 1/2 - 3" in diameter for the listed baking time) turned upside down, cut as many rounds as you can. Using the dough scraps, form another circle of the same thickness. Repeat cutting until you have used all the dough.

Ingredients you will need

Buttermilk

Rosemary