Directions

1. Step 1– Preheat the oven to 450 and position a rack in the upper part of oven. Step 2– In large pot, melt 4 T. of butter with oil. Add the onion, carrots and parsnips. Season with salt and pepper. Cover and cook until vegetables are softened, stirring often. Add the beef, thyme, rosemary and cook until no pink remains. (Can use a separate pan for this) Stir in 1/4 c. of flour and cook for 2 minutes. Stir in 1cup of milk and chicken stock and simmer until thickened. Stir in peas and season with salt and pepper. Transfer to a large roasting pan or two smaller baking dishes. (9x13) Step 3– Put the remaining 4 c. of flour, baking powder and salt in a large bowl. Cut in the remaining 1 1/2 sticks of butter until mixture resembles coarse meal. Add the cheddar and mix. Stir in the remaining 2 1/3 c. of milk and mix until dough forms. Using a tablespoon, drop mounds of biscuit dough over entire baking dish of filling. Step 4– Bake on the top rack for 17-20 minutes. Let sit for 10 minutes before serving.