Ingredients
Scale
- 2 Tablespoon tallow
- 1 Tablespoon butter
- 2 pounds ground beef
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- ½ teaspoon dried rosemary
- 4 cloves garlic, minced
- 1 onion, diced
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- 4 carrots, chopped
- 5–6 potatoes, chopped
- 1 ½ cups peas
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- ½ cup flour
- 4 cups beef stock
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- Biscuits:
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon marjoram
- ½ cup butter
- 1 ½ cups milk
Instructions
- Brown the beef in the tallow and butter along with the onion, garlic, herbs, salt, pepper, thyme, and rosemary.
- Add the flour to the beef and stir it in well. Whisk in the beef stock.
- Bring it to a simmer for 15 minutes.
- Meanwhile, steam the carrots and potatoes until they are tender enough to pierce, but not mushy. Preheat the oven to 400.
- To make the biscuits, whisk the wheat flour and white flour, baking powder, salt, baking soda, and herbs together.
- Cut in the butter.
- Stir in the milk until it forms a dough.
- Mix the vegetables into the beef and spoon the filling into a 9 x 13 pan. Top with the biscuit dough. Bake for 25-30 minutes.
- Brush with melted butter and bake for an additional 5 minutes.