Ingredients
For the Filling:
- 1 tablespoon extra virgin olive oil
- 1 ½ pounds lean ground beef (85/15)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, peeled and diced
- 1 cup potatoes, peeled and diced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce or soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons all-purpose flour
- 2 cups low sodium beef broth
- 1 cup frozen peas
For the Biscuit Topping:
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 6 tablespoons salted butter, cold
- ¾ cup buttermilk
- ½ cup cheddar cheese, shredded
Instructions
- Prepare the Filling: Preheat your oven to 400°F (200°C) and lightly grease a 9 x 13-inch baking dish; set aside. In a large skillet over medium heat, warm the olive oil. Add the lean ground beef and cook until browned. Drain any excess fat if necessary.
- Sauté Aromatics and Vegetables: Add the diced onion and minced garlic to the skillet and cook for about 2 minutes until fragrant. Stir in the carrots and potatoes and cook for another 3 minutes, stirring occasionally to encourage caramelization, which adds depth of flavor.
- Add Seasonings and Thicken: Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Sprinkle the flour over the mixture, stirring quickly to coat the ingredients evenly.
- Create the Sauce: Slowly pour in the low sodium beef broth while stirring continuously. Let the mixture simmer for about 5 minutes until it thickens. Finally, fold in the frozen peas and remove the skillet from heat.
- Assemble Filling: Transfer the hot filling evenly into the prepared greased baking dish and set aside.
- Prepare Biscuit Topping: In a medium bowl, whisk together flour, baking powder, and baking soda. Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs or flakes. Alternatively, grate the butter and mix.
- Add Buttermilk: Pour in the buttermilk and stir just until combined. Avoid over-mixing to keep the biscuits tender.
- Shape Biscuits: Gently pat the dough into a ball, then roll it out to your desired thickness on a floured surface. Use a floured cutter to cut 6 to 8 biscuits, depending on size. Arrange these biscuits over the beef filling in the baking dish, leaving gaps to allow steam to escape.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly on top of the biscuit layer. Bake in the preheated oven for 25 to 30 minutes, until the biscuits are golden brown and cooked through.
- Cool and Serve: Let the pot pie cool for 5 to 10 minutes before serving to allow the filling to set slightly. Enjoy your comforting, homemade ground beef pot pie with biscuits!
Notes
- Ensure not to over-mix the biscuit dough to keep biscuits light and fluffy.
- Use lean ground beef to reduce excess grease during cooking.
- You can substitute Worcestershire sauce with soy sauce for a different flavor profile or to keep it vegetarian-friendly if using vegetarian beef substitute.
- For extra vegetables, try adding corn or green beans along with peas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
