Rose Veal Biscuit Bake

Author: Farmer Kelley

INGREDIENTS

For the filling

• 1 lb Howling Flats Farm Rose Veal Ground Beef

• 1 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup carrots, diced small

• 1 cup peas

• 2 tbsp all-purpose flour

• 1 cup beef or veal stock

• 1/2 cup milk or cream

• 1 tbsp tomato paste

• 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme

• Salt, to taste

• Black pepper, to taste

• 1/2 cup shredded cheddar or Parmesan, optional

For the biscuit topping

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 6 tbsp cold butter, cubed

• 3/4 cup milk

• 1 tbsp chopped parsley or thyme, optional

Instructions

1. Preheat your oven to 375°F.

   
   

2. Heat the olive oil or butter in a large oven-safe skillet or pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Add the garlic and carrots and cook for another 2 minutes.

   
   

3. Add the ground rose veal and cook until browned, breaking it up with a spoon as it cooks. Season with salt, black pepper, and thyme.

   
   

4. Stir in the tomato paste and cook for 1 minute. Sprinkle in the flour and stir well so it coats the meat and vegetables.

   
   

5. Pour in the stock and milk or cream, stirring until the mixture thickens into a savory filling. Stir in the peas and cheese if using. Taste and adjust seasoning. Remove from heat.

   
   

6. To make the biscuit topping, combine the flour, baking powder, and salt in a bowl. Rub in the cold butter with your fingers or a pastry cutter until the mixture looks crumbly. Stir in the milk and herbs just until a soft dough forms.

   
   

7. Spoon or gently flatten pieces of biscuit dough over the top of the warm filling. It does not need to cover every inch perfectly.

   
   

8. Bake for 20 to 25 minutes, or until the biscuit topping is golden and cooked through.

   
   

9. Let it rest for 5 to 10 minutes before serving.

Optional Note

For a richer version, you can add mushrooms or a little Dijon mustard to the filling. For a brighter finish, scatter fresh parsley over the top just before serving.