Thursday, 13 October 2016

Beef Pot Pie with Cheddar-Onion Biscuits

Hearty Fall casseroles are some of my favorite dishes to make Thank you Melissas Southern Style Kitchen

2 lb extra lean ground beef
1 medium onion, diced
1 small green bell, seeded and diced
1 medium carrot, peeled and diced
2 medium potatoes, bite size cubes
3 clove garlic, minced
2 Tbsp soy sauce or Worcestershire sauce
seasoned salt and black pepper
2 [16] oz can sloppy joe sauce or meatloaf sauce or chili ready tomato sauce 
1/2 cup beef broth [plus additional as needed to thin]
1 cup frozen petite peas

Cheddar Drop Biscuits:
3 cup all-purpose flour, 
1½ Tbsp baking powder 
1½ tsp salt. 
1 tsp garlic powder
3/4 cup cold butter, cubed and divided
1 cup whole buttermilk
2 cup shredded sharp cheddar cheese
2 green onion, finely chopped

  • Preheat the oven to 375°F. 
  • Spray a 9 x 13 inch baking dish with cooking spray.
  • In a large skillet, over medium-high heat saute the diced onion, carrot and bell pepper in a couple of drizzles of olive oil. 
  • Season with seasoned salt and black pepper to taste.
  • Cook for 5-7 minutes until softened and beginning to brown.
  • Add the ground beef and cubed potatoes. 
  • Cook until no pink remains in the ground beef, and the potatoes are fork tender, around 12-15 minutes. 
  • Drain any excess fat from the pan 
  • Add the minced garlic, soy sauce, sloppy joe sauce and beef broth.
  • Cook just until heated through.
  • Remove from the stovetop and add the frozen peas. 
  • Mix well.
  • Pour into the prepared baking dish.
  • To make the biscuit topping: sift together the flour, baking powder, salt and garlic powder.
  • Cut ½ cup plus 2 Tbsp cold butter into the flour until it resembles cornmeal.
  • Add the cheddar cheese and diced onion. 
  • Toss until combined.
  • Make a well in the center and add the buttermilk. 
  • Stir through until the dry ingredients are fully moistened.
  • Use 2 Tbsp, ¼ cup measuring cup or a 4 oz ice cream scoop to divide the dough into even portions. Arrange on top of the filling.
  • Melt the remaining 2 Tbsp butter and brush the tops.
  • Bake for 30-35 minutes or until golden, bubbly and the biscuits are cooked through.

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