"I have a hard time getting excited by beef," Kristin Kimball confesses. "Steak bores me, and roasts can come out dry. We do a lot of ground meat, and I get tired of coming up with new ideas for it." This luscious potpie—with its buttery cheddar crust and filling mixed with parsnips, carrots and peas—would be a perfect addition to her repertoire.
Plus: F&W's Beef Cooking GuideMore Beef Dishes
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
Preheat the oven to 450° and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips.
In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9-by-13-inch baking dishes.
Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1 1/2 sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2 1/3 cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.
Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.
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Review Body: This dish is very tasty, BUT THERE IS A HUGE ERROR IN THE DIRECTIONS. Baking this for 40 minutes at 450 degrees is ludicrous, a formula for disaster in the form of burned biscuits and dried-out meat and veggies. I was suspicious but followed the directions anyway, although I checked its progress after about 20 minutes and found the meat mixture to be bubbling furiously and the biscuits nicely browned — no need for the broiler. (And yes, my oven is spot-on accurate.) Aside from that, I made a few minor changes — I added about a tablespoon of minced garlic with the onions, etc., used dried herbs (1/3 the amount called for), and threw in some minced parsley with the peas. This is a recipe that can take various (reasonable) additions in stride. It makes a great deal of food, but it's delicious. Recommended with the above proviso.
Review Rating: 5
Date Published: 2016-12-04
Author Name: Jillian Bunch
Review Body: I made this for my family, I'm vegetarian so I didnt have any. I halved the recipe to make only 1 9x13 dish. They all said it was delicious ! I make cottage pie all the time so this was no problem for me, very used to making a similar dish. I will keep this recipe handy for an alternative version to cottage pie to switch things up once and awhile :)
Review Rating: 5
Date Published: 2016-10-21
Author Name: Melody Krenelka
Review Body: I'll 2nd the other reviewer who had success with a 20 minute bake time. Excellent recipe, well received by the entire family (adults and preschoolers alike) ... but it doesn't need 40 minutes plus broiler time.