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  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.
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.