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Ingredients

• 2 sticks unsalted butter, chilled and cubed
• 1/4 cup canola oil
• 1 large Spanish onion, coarsely chopped
• 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
• 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
• Salt and freshly ground pepper
• 3 pounds ground beef
• 1 tablespoon chopped thyme
• 1 tablespoon chopped rosemary
• 4 1/4 cups self-rising flour
• 5 1/3 cups milk
• 2 cups chicken stock or low-sodium broth
• 1 10 ounce package frozen peas
• 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

Description

Beef-and-Vegetable Potpie With Cheddar Biscuits - The Huffington Post

Kitchen Daily