1 lg. onion, chopped
1 1/2 lb. lean ground beef
1/4 c. flour
1 1/4 c. beef stock
1 (14 oz.) can tomatoes, chopped
1/2 tsp. thyme
1/2 tsp. parsley
Salt & pepper to taste

TOPPING:

4 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. dry mustard
1/2 c. butter
1 1/3 c. milk
1 1/2 c. grated Colby cheese
Milk to glaze

In a large saucepan cook beef and onions until browned and broken up. Drain off all grease. Sprinkle with 1/4 cup flour. Gradually stir in beef stock and tomatoes with the juice. Bring to a boil. Add herbs, salt and pepper. Cover and simmer for 15 minutes.

Meanwhile in large mixing bowl stir together flour, baking powder, salt and dry mustard. Cut in butter until mixture resembles bread crumbs. Stir in 1 1/3 cups milk and half the cheese to make soft dough. Roll out 1/2 inch thick and cut into round biscuits. Pour meat mixture into oven proof dish (13 x 9 inches). Arrange dough circles overlapping around edge of dish on top of meat mixture. Sprinkle with remaining cheese after brushing dough circles with milk.

Bake in 350 degree oven for 30 minutes or until biscuits are golden brown and meat mixture is bubbling.