Beef-And-Vegetable Potpie With Cheddar Biscuits

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2 sticks unsalted butter, chilled and cubed

1/4 cup canola oil

1 large Spanish onion, coarsely chopped

1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces

1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces

Salt and freshly ground pepper

3 pounds ground beef

1 tablespoon chopped thyme

1 tablespoon chopped rosemary

4 1/4 cups self-rising flour

5 1/3 cups milk

2 cups chicken stock or low-sodium broth

One 10-ounce package frozen peas

6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

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