Beef Pot Pie with Cheddar Biscuits
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5.0
9 reviews
Excellent
Beef Pot Pie with Cheddar Biscuits
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A cozy beef pot pie includes a ground beef and vegetable filling that's coated in a rich gravy and topped with fluffy, cheesy drop biscuits. Total comfort food!
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Ingredients
FOR THE FILLING:
- 2 tablespoons olive oil, divided
- 2 lbs. ground beef
- 8 ounces sliced mushrooms
- 2 carrots, peeled and finely diced
- 1 onion, finely diced
- 2 tablespoons tomato paste
- 4 cloves garlic, minced or pressed
- 3 tablespoons all purpose flour
- ½ cup dry red wine
- 1 ¾ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1 teaspoon minced fresh thyme
FOR THE BISCUITS:
- 2 cups Bisquick
- ⅔-¾ cup cold buttermilk (or sub with regular milk)
- ½ cup grated cheddar cheese
- 1 teaspoon minced fresh parsley (or ¼ teaspoon dried parsley)
- 2 tablespoons butter, melted
- ⅛ teaspoon garlic powder
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Instructions
PREPARE THE FILLING:
- Preheat the oven to 425°F.
- Heat 1 tablespoon of oil in a large oven-proof skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking up the meat as you stir, about 5-7 minutes. Drain off the fat and transfer the beef to a separate bowl.
- Heat additional 1 tablespoon of oil in the now-empty skillet over medium heat until shimmering. Add mushrooms, carrots, and onion and cook over medium-high heat until softened and slightly browned, about 5-7 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Stir in wine and cook until almost completely evaporated, about 2 minutes. Gradually add the broth and Worcestershire sauce, stirring and scraping any bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer gently until the mixture thickens slightly, about 3-4 minutes. Stir in the ground beef, frozen peas, and thyme. Taste the filling and season with salt and pepper, as necessary.
PREPARE THE BISCUITS:
- Use a fork to stir together the Bisquick mix, buttermilk, cheese, and parsley until a soft dough forms.
- Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the beef mixture. You should have about 7-8 biscuits on top of the dish.
BAKE THE POT PIE:
- Bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
- Stir together melted butter and garlic powder; brush over warm biscuits and serve.
Notes
- If you don't have a large oven-proof skillet, transfer the beef filling to a 2 ½ - 3 quart casserole dish. Then add the biscuit topping and bake in the oven. For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
- Swap out the ground beef for ground turkey, shredded chicken, leftover roast beef, or leftover pot roast. You'll need about 3-4 cups of cooked meat. Leftover beef stew made from stew beef would also make a great pot pie filling!
- Instead of dicing fresh carrots, use a bag of frozen peas and carrots that you stir into the filling at the end.
- If you don't want to use Bisquick for the biscuit topping, you can make a homemade Bisquick mix or use your favorite drop biscuit recipe.
- If you're cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1 ½-quart dish. The rest of the instructions remain the same.
- Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives, and parsley are all delicious in this recipe.
- Dice the carrots and onions into small pieces so that they soften in the filling, and are about the same size as the peas.
- Do not thaw the frozen peas before adding them to the filling.
- Choose a dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir. You can substitute with extra beef broth for a non-alcoholic version.
- Season the filling with plenty of salt and pepper. There are a lot of meat and vegetables, so you really need a good amount of seasoning so that it doesn't taste "flat."
- Buttermilk helps tenderize the biscuits and gives them a slightly tangy flavor, but you can substitute with regular milk if that's all that you have on hand.
- Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
491kcal
(25%)
Carbohydrates
31g
(10%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
809mg
(34%)
Potassium
746mg
(21%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2942IU
(59%)
Vitamin C
11mg
(12%)
Calcium
166mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 491kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 809mg | 34% |
| Potassium | 746mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2942IU | 59% |
| Vitamin C | 11mg | 12% |
| Calcium | 166mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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