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; 3 teaspoons kosher salt; 1 teaspoon black pepper; ¼ cup unsalted butter; 2 cups all-purpose flour; 1 tablespoon granulated sugar; 1 tablespoon baking powder; 1 tablespoon garlic powder; 1 cup whole milk; 2 cups mild cheddar cheese; ¼ cup unsalted butter; 3 cups beef broth; 2-3 Russet potato; 1 cup carrot; 1 cup pea; 1 can corn kernel; 1 medium yellow onion; 1 beef bouillon cube; ½ cup corn starch; ½ cup whole milk; 1 teaspoon garlic powder; 1 teaspoon oregano; ½ teaspoon parsley; 2 tablespoons butter

User Reviews

5

10 reviews

Excellent

Prep Time
15 mins
Cook Time
45 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 cubed (about 3 cups, or beef stew meat
3 teaspoons kosher salt divided
1 teaspoon black pepper

Biscuits

¼ cup unsalted butter
2 cups all-purpose flour 250 g
1 tablespoon granulated sugar
1 tablespoon baking powder
1 tablespoon garlic powder
1 cup whole milk 245 g
2 cups mild cheddar cheese shredded

Casserole

¼ cup unsalted butter
3 cups beef broth
2-3 Russet potato peeled, diced (about 2 cups
1 cup carrot sliced (about 2 medium carrots
1 cup pea frozen, 134 g
1 can corn kernel drained, 15 ounces
1 medium yellow onion diced (about 1 cup
1 beef bouillon cube crushed (or 1 teaspoon bouillon powder
½ cup corn starch 64 g
½ cup whole milk 122.5 g
1 teaspoon garlic powder
1 teaspoon oregano

Topping

½ teaspoon parsley dried
2 tablespoons butter melted

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Instructions

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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.