Ground Beef Pot Pie with Biscuits

There is something deeply satisfying about a warm, savory pot pie that brings comfort to the dinner table. This Ground Beef Pot Pie with Biscuits combines a rich, hearty beef and vegetable filling with fluffy, golden biscuits baked right on top. It’s the perfect way to cozy up on a chilly evening or to impress your family with a filling, homemade meal.

With simple pantry staples and a hands-on approach, this dish strikes the ideal balance between traditional comfort food and straightforward weeknight cooking. The blend of tender ground beef, vegetables, and fragrant herbs topped with cheesy biscuits makes every bite a delightful experience that’s sure to become a family favorite.

Ingredients

• Extra virgin olive oil: Provides a rich, fruity base for sautéing the vegetables and browning the beef evenly.
• Lean ground beef (85/15): Adds hearty protein and flavor without too much fat for a balanced filling.
• Yellow onion, diced: Delivers a mild sweetness and depth when cooked with garlic.
• Garlic cloves, minced: Brings aromatic warmth and savory notes that enhance the filling.
• Carrots, peeled and diced: Adds subtle sweetness and texture contrast in the filling.
• Potatoes, peeled and diced: Creates a creamy, hearty element that pairs well with the beef.
• Tomato paste: Intensifies the filling’s savory, umami flavor with a rich tomato base.
• Worcestershire or soy sauce: Adds a complex, tangy depth to the beef and vegetables.
• Dried thyme: Infuses herbal earthiness that complements the savory filling beautifully.
• Fine sea salt and freshly ground black pepper: Balances and enhances all the dish’s natural flavors.
• All-purpose flour: Helps thicken the beef broth into a luscious gravy-like sauce.
• Low sodium beef broth: Creates a rich and savory cooking liquid that ties the filling together.
• Frozen peas: Adds a pop of sweetness and a pop of color in the hearty filling.
• All-purpose flour for biscuit topping: Forms the base of soft, fluffy biscuits.
• Baking powder and baking soda: Leavening agents to make biscuits rise and become airy.
• Cold salted butter: Creates flaky layers and rich flavor in the biscuit topping.
• Buttermilk: Adds moisture and tenderness, making biscuits soft and fluffy.
• Cheddar cheese, shredded: Melts on top for a cheesy, golden crust that enhances every bite.

Instructions

Prepare the Oven and Baking Dish

Preheat your oven to 400°F (200°C) and lightly grease a 9 x 13-inch baking dish. This ensures the pot pie won’t stick and helps the biscuits bake evenly with a crisp bottom.

Brown the Ground Beef

Heat the olive oil in a large skillet over medium heat. Add the lean ground beef and cook, breaking up with a spoon, until fully browned and no pink remains. This browning step builds flavor by developing rich meat juices.

Sauté Onions, Garlic, and Vegetables

Add the diced onion and minced garlic to the beef, cooking until fragrant (about 2 minutes). Then stir in carrots and potatoes, cooking another 3 minutes. The natural sugars caramelize slightly, enhancing the dish’s depth.

Build the Flavor Base

Stir in tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. These ingredients create a deeply savory and aromatic flavor profile that makes the filling so delicious.

Thicken the Filling

Sprinkle flour evenly over the mixture and stir to coat. Slowly pour in beef broth while stirring continuously. This will help thicken the filling into a luscious gravy as it simmers for about 5 minutes.

Add Peas and Transfer to Dish

Fold in the frozen peas for a touch of sweetness and vibrant color. Transfer the fully cooked filling into your prepared baking dish, spreading it out evenly.

Mix Dry Ingredients for Biscuits

In a medium bowl, whisk together flour, baking powder, and baking soda to evenly distribute the leavening agents for fluffy biscuits.

Incorporate Butter into Dry Mix

Use a pastry cutter or fingers to work cold butter into the flour mix until it resembles coarse crumbs or flakes. This creates texture and flakiness in the final biscuits.

Add Buttermilk to Form Dough

Pour buttermilk into the flour and butter mixture, stirring gently until just combined. Avoid overmixing to keep biscuits tender and light.

Shape and Cut Biscuits

Gently pat the dough into a ball and roll out to your preferred thickness. Cut 6 to 8 biscuits using a floured cutter. Lay the biscuits evenly over the beef filling but leave small gaps for steam to escape.

Add Cheese and Bake

Sprinkle shredded cheddar cheese over the biscuit tops for a golden, savory crust. Bake in the preheated oven for 25 to 30 minutes, or until biscuits are golden brown and cooked through.

Cool and Serve

Allow the pot pie to cool for 5 to 10 minutes after baking to set the filling and make serving easier. Then enjoy this delicious comfort food with family or guests.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish at 350°F until heated through. To freeze, wrap tightly in foil and keep in a freezer-safe bag for up to 2 months; thaw overnight before reheating.

Serving Suggestions

Serve this hearty pot pie with a crisp green salad or steamed vegetables for a balanced meal. It also pairs nicely with a light glass of red wine or a sparkling iced tea to complement the savory richness.

FAQs

Can I use a different type of meat?

Yes, ground turkey or chicken work well as leaner alternatives, but cooking times may vary slightly.

Can I make this pot pie gluten-free?

Replace all-purpose flour with a gluten-free flour blend and use gluten-free baking powder to adapt both the filling and biscuits.

How do I store leftover biscuit dough?

Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours before rolling out and baking.

Can this recipe be doubled?

Absolutely. Use a larger baking dish and increase baking time slightly, monitoring biscuits for doneness.

Is there a vegetarian version?

Yes, substitute ground beef with hearty mushrooms and use vegetable broth in place of beef broth for a vegetarian filling.

How do I know when the biscuits are fully baked?

Biscuits should be golden brown on top and cooked through when a toothpick inserted comes out clean.

Can I add other vegetables?

Certainly, green beans, corn, or celery can be added for extra flavor and texture in the filling.

Ground Beef Pot Pie with Biscuits

A hearty ground beef pot pie topped with golden biscuits, featuring a savory vegetable filling perfect for cozy family dinners or busy weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course dinner, Main Course

Cuisine American

Servings 6 people

Calories 573 kcal

Equipment

• 1 large skillet
• 1 9 x 13 inch baking dish lightly greased
• 1 medium bowl
• 1 pastry cutter or fingers
• 1 Rolling Pin optional for biscuit dough
• 1 floured biscuit cutter for shaping biscuits

Ingredients

  

• 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

• 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

 

• Preheat the oven to 400°F (200°C) and lightly grease a 9 x 13 inch baking dish.
• Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, draining excess fat if necessary.
• Add diced onion and minced garlic, cooking for 2 minutes until fragrant.
• Stir in diced carrots and potatoes and cook for 3 more minutes, stirring occasionally to develop flavor.
• Add tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Stir to combine.
• Sprinkle flour over the mixture and stir to coat the ingredients.
• Slowly pour in beef broth while stirring and simmer for 5 minutes until the filling thickens.
• Stir in frozen peas then remove the skillet from heat.
• Transfer the filling into the prepared baking dish.
• In a medium bowl, whisk together flour, baking powder, and baking soda for the biscuit topping.
• Cut cold butter into the flour mixture using a pastry cutter or fingers until coarse crumbs form.
• Pour in buttermilk and gently stir until just combined, avoiding overmixing.
• Form the biscuit dough into a ball and roll out to desired thickness on a floured surface.
• Cut 6 to 8 biscuits and arrange them over the beef filling, leaving small gaps for steam to escape.
• Sprinkle shredded cheddar cheese evenly over the biscuit topping.
• Bake for 25 to 30 minutes until the biscuits are golden brown and cooked through.
• Let the pot pie cool for 5 to 10 minutes before serving.

Notes

• Store leftovers in the fridge up to 4 days in an airtight container.
• Freeze baked pot pie up to 2 months; thaw overnight before reheating.
• Make the filling ahead and add biscuit topping right before baking for best results.