Two Potato Beef And Vegetable Pot Pie With Rosemary Biscuit Crust

Ingredients

• 2 teaspoons olive oil
• 1 1/4 lb. stew beef, cut into bite sized pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 large yellow onion, diced
• 12 ounces sliced mushrooms
• 1/3 cup red wine or red cooking wine
• 4 carrots, peeled and sliced into rounds
• 3 stalks celery, chopped
• 2 parsnips, peeled and sliced into rounds
• 2/3 cup frozen or fresh shelled peas
• 1 - 2 red potatoes, cut into bite sized cubes
• 2 bay leaves
• 3 cloves garlic, minced
• 1 - 2 teaspoons fresh thyme leaves
• 1/2 - 3/4 teaspoon finely minced fresh rosemary
• 4 tablespoons butter
• 1/2 cup plus 1 1/2 tablespoons flour
• 1/3 cup milk
• 2 1/4 cup beef broth
• 1 - 2 baked russet potatoes
• 2/3 cup buttermilk
• 1 cup all-purpose flour or freshly ground spelt flour
• 3/4 cup cake flour
• 1 teaspoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 8 tablespoons (1 stick) very cold or frozen butter
• 1 - 2 teaspoons very finely minced fresh rosemary