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Ground Beef Pot Pie with Biscuits

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.