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Thursday, October 14

Beef-&-veggie potpie with cheddar biscuit top

Butter, unsalted, chilled & cubed

1 cup (2 sticks)

Canola oil

¼ cup

Spanish onion, coarsely chopped


Carrots, peeled & cut into ½-inch pieces

1 ½ pounds

Parsnips, peeled & cut into ½-inch pieces

1 ½ pounds

Salt & freshly ground pepper

Beef, ground

3 pounds

Thyme, chopped

1 tablespoon


1 tablespoon

Flour, self-rising

4 ¼ cups

Milk, whole

5 1/3 cups

Chicken stock

2 cups

Peas, frozen

10 to 16 oz

Sharp cheddar cheese, shredded

1 ½ cups (6 oz)

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

In a large pot, melt 4 tablespoons of the butter in the canola oil. 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). 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 ¼ cup 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. Transfer the mixture to two 9”x13” baking dishes.

Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 ½ sticks of butter until the mixture resembles coarse meal. 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.

Bake each potpie 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. Let the potpie rest for 10 minutes before serving.

Recipe from Food and Wine magazine:

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