Ingredients
2 large potatoes, peeled and cubed
½ onion, chopped
1 cup sliced carrots
2 Tbps butter
1 Tbsp fresh thyme (or tsp dried)
1 Tbsp fresh rosemary (or dried)
1 Tbsp fresh parsley (or tsp dried, or omit)
2 lb ground beef
Salt and pepper to taste
3 Tbsp flour
2 cups milk
1 cup beef or chicken broth
2 Tbsp Sherry (optional)
1 cup frozen green peas
For Biscuits
2½ cups self-rising flour
1 stick cold butter cut in cubes
1 cup grated sharp cheddar cheese
1 cup buttermilk (more if needed)
Directions
Melt 2 Tbsp butter in a large pot or Dutch oven over medium heat.
Add potatoes, onion, and carrots and sauté until softened, about 8 minutes.
Stir in thyme, rosemary, and parsley and transfer to a bowl.
In the same pot, cook ground beef over medium high heat, breaking into pieces until browned. (remove any accumulating liquid as the beef cooks)
Season with salt and pepper to taste.
Return vegetables to the pot with the beef and stir in 3 Tbsp flour.
Cook 2 minutes stirring constantly.
Add milk and broth and cook to thicken sauce, about 5 minutes, stirring occasionally
Add sherry if using and green peas.
Taste for salt and pepper.
Put meat mixture in a 9 x 13 or similar size casserole, deep enough to hold meat and biscuits.
Preheat oven to 350 degrees.
Make Biscuits: I use my food processor, but it is quite easy to do this by hand in a bowl.
Blend flour, butter, and cheese to combine.
Add buttermilk and mix to form dough.
Roll out dough and cut into biscuits, re-rolling leftover pieces.
Place on casserole, pushing into the sauce.
Bake for 30 minutes until casserole is bubbly and biscuits are browned. (If biscuits are browning too quickly, place a piece of aluminum foil lightly over the casserole.)