filling:

Parboil potatoes and carrots for 5 minutes or until slightly tender. Drain and set aside.

Heat oil on medium high in a large kettle or skillet. Add onions and celery. Cook five minutes. Add garlic, cook two additional minutes.

Add ground beef to onion mixture. Cook until pink is gone breaking up ground beef as it cooks.

Stir in flour. Cook, stirring constantly, until all the white has disappeared. Slowly stir in beef stock, stirring constantly. Add tomato sauce. Cook until mixture thickens. Add salt and pepper. Taste and adjust seasoning is necessary.

Pour mixture into a well-greased 3 quart casserole. Mix in potatoes and carrots.

biscuits:

Add flour to large bowl. Rub in butter until flour resembles coarse meal. Stir in herbs.

Pour in milk and stir until incorporated. Dough will be soft and sticky. Turn dough onto a well-floured surface. Sprinkle with flour and continue to work it in until dough is no longer sticky and holds it shape. Roll out to ½ inches thick. Cut biscuits with 2 ½ inch cutter dipped in flour. Repeat with remaining dough.

Cover meat mixture with biscuits. Brush tops with oil and sprinkle with salt and fresh ground pepper.

Bake at 350 degrees for 40 minutes or until mixture is bubbly and biscuits are browned.