Beef Pot Pie Casserole

Name: Beef Pot Pie Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 people
Ingredients: 1 ½ pounds beef sirloin or beef stew meat; 3 teaspoons kosher salt; 1 teaspoon pepper; ¼ cup (½ stick / 57 g) unsalted butter; 2 cups (250 g) all-purpose flour; 1 tablespoon granulated sugar; 1 tablespoon baking powder; 1 tablespoon garlic powder; 1 cup (245 g) whole milk; 2 cups (226 g) mild cheddar cheese; ¼ cup (½ stick / 57 g) unsalted butter; 3 cups (24 ounces / 720 g) beef broth; 2-3 Russet potatoes; 1 cup (122 g) carrots; 1 cup (134 g) peas; 1 can (15 ounces) corn kernels; 1 medium yellow onion; 1 beef bouillon cube; ½ cup (64 g) cornstarch; ½ cup (122.5 g) whole milk; 1 teaspoon garlic powder; 1 teaspoon oregano; ½ teaspoon dried parsley; 2 tablespoons Butter

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 people
Calories
504 kcal
Course
Main Course, Dinner
Cuisine
American

Beef Pot Pie Casserole

Henry Hanson

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Filled with tender beef and lots of vegetables, Beef Pot Pie Casserole is a hearty and satisfying meal!

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Ingredients

Servings

1 ½ pounds beef sirloin or beef stew meat, cubed (about 3 cups)
3 teaspoons kosher salt, divided
1 teaspoon pepper

Biscuits

¼ cup (½ stick / 57 g) unsalted butter
2 cups (250 g) all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 tablespoon garlic powder
1 cup (245 g) whole milk
2 cups (226 g) mild cheddar cheese, shredded

Casserole

¼ cup (½ stick / 57 g) unsalted butter
3 cups (24 ounces / 720 g) beef broth
2-3 Russet potatoes, peeled, diced (about 2 cups)
1 cup (122 g) carrots, sliced (about 2 medium carrots)
1 cup (134 g) peas, frozen
1 can (15 ounces) corn kernels, drained
1 medium yellow onion, diced (about 1 cup)
1 beef bouillon cube, crushed (or 1 teaspoon bouillon powder)
½ cup (64 g) cornstarch
½ cup (122.5 g) whole milk
1 teaspoon garlic powder
1 teaspoon oregano

Topping

½ teaspoon dried parsley
2 tablespoons Butter, melted

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Instructions

Preheat oven to 425°F.
Season the beef with one teaspoon salt and pepper. Set aside.

Biscuits

Line a baking sheet with parchment paper. Set aside.
In a medium microwave-safe bowl, add butter. Heat until butter is melted (about 45 seconds). Set aside to cool slightly.
To a large mixing bowl, add the flour, sugar, baking powder, garlic powder, and one teaspoon salt. Whisk until well combined.
Pour the milk into the slightly cooled melted butter. Stir well.
Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not overmix. Fold in shredded cheese until it is evenly distributed.
Using about ¼ cup of the mixture per biscuit, form into a total of 8 biscuits, about 3 inches in diameter. Place onto lined baking sheet.
Transfer the biscuits to the refrigerator to chill while you prepare the casserole.

Casserole

Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
In a large skillet over medium heat, melt butter.
Add beef cubes and sear all sides.
To the skillet with the beef, add beef broth, potatoes, carrots, peas, corn, onions, and bouillon. Stir to combine.
In a small bowl, combine cornstarch and milk. Slowly add this mixture to the skillet, stirring constantly. The mixture will thicken.
Add the final teaspoon of salt, garlic powder, and oregano. Simmer for 10-15 minutes.
Transfer to the prepared baking dish.
Top with the 8 biscuits.
Bake, uncovered, for 25-27 minutes, or until the biscuits are cooked through and golden brown.