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Two Potato Beef And Vegetable Pot Pie With Rosemary Biscuit Crust

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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
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