Ground Beef Pot Pie Biscuits (Printable Version)
Tender beef, vegetables, and golden biscuits bake into a hearty, all-in-one comfort dish.
# Ingredients:
→ Beef Filling
01 -
1 tablespoon extra virgin olive oil
02 -
1 1/2 pounds lean ground beef (85/15 preferred)
03 -
1 small yellow onion, diced
04 -
2 cloves garlic, minced
05 -
1 cup carrots, peeled and diced
06 -
1 cup potatoes, peeled and diced
07 -
2 tablespoons tomato paste
08 -
1 tablespoon Worcestershire sauce or soy sauce
09 -
1 teaspoon dried thyme
10 -
1 teaspoon fine sea salt, or to taste
11 -
1/2 teaspoon freshly ground black pepper, or to taste
12 -
2 tablespoons all-purpose flour
13 -
2 cups low sodium beef broth
14 -
1 cup frozen peas
→ Biscuit Topping
15 -
2 cups all-purpose flour, spooned and leveled
16 -
1 tablespoon baking powder
17 -
1/2 teaspoon baking soda
18 -
6 tablespoons salted butter, cold
19 -
3/4 cup buttermilk
20 -
1/2 cup cheddar cheese, shredded
# Steps:
01 -
Preheat the oven to 400°F. Lightly grease a 9 x 13 inch baking dish and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking up meat as it cooks. Drain excess fat if necessary.
03 -
Add diced onion and minced garlic to the skillet. Sauté for 2 minutes until fragrant. Add diced carrots and potatoes, continuing to cook for 3 more minutes, stirring occasionally until the vegetables begin to caramelize.
04 -
Mix in tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper until well combined.
05 -
Sprinkle flour over the mixture and stir to coat. Gradually pour in beef broth, stirring constantly. Allow to simmer for about 5 minutes, or until the sauce thickens. Stir in the peas, then remove from heat.
06 -
Transfer the beef and vegetable mixture to the prepared baking dish, spreading it into an even layer.
07 -
In a medium bowl, whisk together flour, baking powder, and baking soda.
08 -
Cut cold salted butter into the flour mixture using a pastry cutter or your fingers, working until the mixture resembles coarse crumbs. Alternatively, grate the butter and blend gently.
09 -
Pour the buttermilk into the mixture and stir just until combined. Avoid overmixing.
10 -
Turn the dough out onto a lightly floured surface. Gently pat into a ball and roll to desired thickness. Cut out 6 to 8 biscuits, then arrange them on top of the filling, leaving some space for steam to escape.
11 -
Evenly sprinkle shredded cheddar cheese over the biscuits.
12 -
Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
13 -
Allow the pot pie to cool for 5 to 10 minutes before serving.
# Notes:
01 -
The beef filling can be prepared up to two days in advance and refrigerated. For optimal biscuit texture, add topping and bake just before serving.
02 -
To store, cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the oven at 350°F.
03 -
If freezing before baking, assemble and freeze the filling separately, adding fresh biscuit dough before baking.