Fullblood Wagyu Ground Beef and Winter Vegetable Pot Pie

Ingredients

• 3 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
• 2 OZ Butter
• 3 TBSP Grapeseed Oil
• 1 Large Yellow Onion (small diced)
• 2 Large Carrots (peeled and cut into 1/2 inch pieces)
• 1 Large Parsnip (peeled and cut into 1/2 inch pieces)
• 1 Small Rutabaga (peeled and cut into 1/2 inch pieces)
• 4 Small Yukon Gold Potatoes (cut into 1/2 inch pieces)
• 1 Leek (cut into 1/2 inch pieces)
• 4 OZ Tomato Paste
• 3 Garlic Cloves (minced)
• Kosher Salt
• Freshly Ground Black Pepper
• 1 TSP Ancho Chili Powder
• 1 TSP Fresh Thyme (chopped)
• 1 TBSP Fresh Rosemary (chopped)
• 1/2 CUP All Purpose Flour
• 1 CUP Heavy Cream
• 2 CUP Beef Stock
• 1 CUP Frozen Peas
• 1 CUP Fresh Green Beans (chopped into 1/2 inch pieces)
• 20 OZ All Purpose Flour
• 2 TBSP Sugar
• 2 TBSP Baking Powder
• 2 TSP Salt
• 6 OZ Cold Butter (unsalted and grated)
• 4 OZ Sharp Cheddar Cheese (shredded)
• 1 BUNCH Scallions (minced)
• 14 OZ Half and Half