Two Potato Beef And Vegetable Pot Pie With Rosemary Biscuit Crust

More from this source
GoodLife Eats
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

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

You might also like

Gluten-Free Shepherd's Pie Recipe Two Ways
Gluten Free Goddess
Chicken Pot Pie With Cream Cheese And Chive Bis...
Joy The Baker
Chicken Pot Pie With Corn-Bread Crust
Cristina Ferrare
Chicken Pot Pie
Pamela Salzman
Individual Turkey Pot Pies
My Baking Addiction
Chicken Pot Pie Fingers
The Naptime Chef
Wolfgang's Classic Chicken Pot Pie
Wolfgang Puck
(Leftover) Turkey Or Chicken Pot Pie
One Hungry Mama
Easy Chicken Pot Pie
Bakers Royale
Double Crust Chicken Pot Pie
Joy The Baker