Beef and Vegetable Pot Pie
In the words of Ned Stark, winter is coming. Do you know what that means? Comfort food fest! And what would be a better way to get into the winter spirit than with a heaping serving of Beef and Vegetable Pot Pie?
While soup is one of the best comfort food to have in the winter, we can’t deny that there are times when we need something heavier and something more savory. Full of delicious root vegetables and topped with scone “biscuits,” I’m sure Beef and Vegetable Pot Pie will be a regular favourite at home during the colder months!
Get in my BELLY. Now.
Method
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Preheat the oven to 220° and position a rack in the upper third.
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Line the bottom of the oven with foil to catch any drips.
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In a large pot, melt 2 tablespoons of the butter in the oil.
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Add the onion, carrots and parsnips; season with salt and pepper.
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Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes.
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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.
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Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 1 cup of the milk and the stock and simmer until thickened, 5 minutes.
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Stir in the peas and season with salt and pepper.
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Transfer the mixture to two 9-by-13-inch baking dishes.
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Put the remaining 2 cups of flour in a large bowl.
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Cut in the remaining butter until the mixture resembles coarse meal.
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Add the cheddar. Stir in the remaining of the milk until a smooth dough forms.
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Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.
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Bake potpie on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through.
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Turn on the griller and grill for 1 minute or until the biscuits are golden. Let the potpie rest for 10 minutes before serving.
Recipe Hints and Tips:
- Serve with Mashed Potato
