Ripsaw

1/2 cup mushrooms, diced
1/2 cup peas
1 carrot diced
1 medium red onion diced
2 scallions sliced
4 cloves garlic minced
1lb ground beef
1 tube heat and eat biscuits
1 pint reduced lamb stock (substitute any highly flavored broth)
2 tbs flour
2 tbs butter
rosemary

Time: 30 mins
Serves: 3-4

Clean your work surfaces. Slice and dice your veg. Preheat oven to 400F. Brown ground beef with the garlic in a frying pan, season with garlic salt and pepper. Set aside to drain the fat in a colander. Clean the pan. Add vegetables to pan and stir fry over high heat until done. In another clean, dry pan, start a roux. Over medium low heat, add the butter and melt. When the bubbles stop, add the flour and mix to combine. When the color approaches that of peanut butter, add the vegetables to the roux and mix thoroughly. In a large mixing bowl, add the vegetables, beef, and stock, and rosemary mixing to combine. Put the mixture in an ovensafe casserole and top with the biscuits. Garnish with rosemary sprigs and bake for 8 to 10 minutes until the biscuits are done. Serve and enjoy.

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