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Beef Pot Pie Casserole

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. Season the beef with one teaspoon salt and pepper. Set aside.
Biscuits
    Cup of Yum
  1. Line a baking sheet with parchment paper. Set aside.
  2. In a medium microwave-safe bowl, add butter. Heat until butter is melted (about 45 seconds). Set aside to cool slightly.
  3. To a large mixing bowl, add the flour, sugar, baking powder, garlic powder, and one teaspoon salt. Whisk until well combined.
  4. Pour the milk into the slightly cooled melted butter. Stir well.
  5. 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.
  6. 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.
  7. Transfer the biscuits to the refrigerator to chill while you prepare the casserole.
Casserole
  1. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  2. In a large skillet over medium heat, melt butter.
  3. Add beef cubes and sear all sides.
  4. To the skillet with the beef, add beef broth, potatoes, carrots, peas, corn, onions, and bouillon. Stir to combine.
  5. In a small bowl, combine cornstarch and milk. Slowly add this mixture to the skillet, stirring constantly. The mixture will thicken.
  6. Add the final teaspoon of salt, garlic powder, and oregano. Simmer for 10-15 minutes.
  7. Transfer to the prepared baking dish.
  8. Top with the 8 biscuits.
  9. Bake, uncovered, for 25-27 minutes, or until the biscuits are cooked through and golden brown.
Topping
  1. Mix parsley and melted butter. Brush over the tops of the biscuits.
  2. Serve warm.

Nutrition Information

Calories 504kcal (25%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 504

% Daily Value*

Calories 504kcal 25%

* Percent Daily Values are based on a 2,000 calorie diet.