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Beef-and-Vegetable Potpie with Cheddar Biscuits
FOOD AND WINE15Ingredients
100Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 sticks unsalted butter (chilled and cubed)
- 1/4 cup canola oil
- 1 Spanish onion (large, coarsely chopped)
- 1 1/2 lb. carrots (peeled and cut into 1/2-inch pieces)
- 1 1/2 lb. parsnips (peeled and cut into 1/2-inch pieces)
- salt
- freshly ground pepper
- 3 lb. ground beef
- 1 Tbsp. thyme (chopped)
- 1 Tbsp. rosemary (chopped)
- 4 1/4 cups self rising flour
- 5 1/3 cups milk
- 2 cups chicken stock (or low-sodium broth)
- 10 oz. frozen peas
- 6 oz. sharp cheddar cheese (shredded, 1 1/2 cups)
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