4 Tablespoons butter
1/4 cup extra virgin olive oil
1 large onion, chopped
1 1/2 lbs carrot, peeled and cut into 1/2" pieces
2 lbs mushrooms
Salt and Pepper
2 lbs ground beef
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/4 cup flour
3 cups milk
2 cups chicken broth
1 cup frozen peas
2 cups flour
1/2 tablespoon of baking powder
6 tablespoons of butter
12 oz sharp cheddar cheese shredded
1 cup of milk
Preheat oven to 450 degrees.
Cook all vegetables until soft in 4 tablespoons of butter.
Add ground beef, thyme, and rosemary. Cook on med. high heat until the meat is no longer pink and the liquid has evaporated, about 10 minutes.
Stir in 1/4 cup of flour and cook for 2 minutes.
Add the milk and broth. Simmer until it thickens about 5 minutes.
Stir in salt and pepper and place in 9 x 13 baking dish.
In another bowl add the flour and cut in the butter until it resembles corn meal. Add the cheddar cheese. Stir in milk.
Place the dough in mounds over the meat and veggie mixture.
Bake for 40 minutes. If you have a broiler (we do not) you can broil the dish for 1 minute to brown the biscuits. Let the pot pie rest for 10 minutes before serving.