Beef Pot Pie With Cheddar Onion Biscuits

Beef Pot Pie With Cheddar Onion Biscuits – September has been declared National Biscuit month.   I think that’s a mighty good thing to celebrate, too. Buttermilk biscuits are also known as our beloved house bread of the South. I can’t remember a single time when my Mom and Gramma’s didn’t have biscuits on the table to go with our meals. In particular at breakfast, however, they were also served as bread at other meals and make a tasty biscuit sandwich, if you are so inclined.

I have fond memories of seeing the kitchen counter covered in flour and my Mom rolling and cutting biscuits for our meal.  There was always butter and a variety of jellies and jams, and in the Summer fresh from the garden sliced tomatoes to dress our biscuits.  Biscuits here in the South tend to be more savory but, sweet biscuits or scones, are popular too. They’re delectable. Homemade cheddar-onion drop biscuits make the perfect topping for this hearty beef pot pie.  It’s a one dish meal packed with the kind of comfort that’s sure to please your hungry eaters.

Ingredients you’ll need:
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 [see Cook’s note] 1/2 cup beef broth [plus additional as needed to thin] 1 cup frozen petite peas
Cheddar Drop Biscuits:
3 cup White Lily self-rising flour [see cook’s note] 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

Directions:
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, then add the minced garlic, soy sauce, sloppy joe sauce and beef broth.  Cook just until heated through.  [Tip: To add more heat, sprinkle in red pepper flakes to your taste.] 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 self-rising flour and garlic powder. [Tip: See the cook’s note for how to make your own self-rising flour]

Cut 1/2 cup plus 2 Tbsp cold  butter into the flour until it resembles cornmeal.  [Tip: Use a food processor or a hand mixer on low speed to make this task easier,]  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.  [Tip: A non-stick spatula is handy for this step]

Use 2 Tbsp, 1/4 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. Yield: 8-10 servings

Disclaimer:  The J.M. Smucker Company has compensated me for this post as  one of their 2015 Brand Ambassadors representing White Lily  flour.  The opinions and text are all mine.  Thank you for being supportive and allowing me to share trusted brands with you that I enjoy. ~ Melissa

Cook’s note:
1)  To make your own self rising flour, mix together 3 cup all-purpose flour, 1 1/2 Tbsp baking powder and 1 1/2 tsp salt.  Proceed with the recipe as written.
2)  You can adjust the flavor of the sauce to your preference.  Using the same amount of a meatloaf, chili or Italian flavored tomato sauce.

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Beef Pot Pie with Cheddar Onion Biscuits

Servings: 8 -10

Author: Melissa Sperka

Ingredients

• 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 [see Cook's note]
• 1/2 cup beef broth [plus additional as needed to thin]
• 1 cup frozen petite peas
• Cheddar Drop Biscuits:
• 3 cup White Lily self-rising flour [see cook's note]
• 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

Instructions

• 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, then 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 self-rising flour and garlic powder.
• Cut 1/2 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, 1/4 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.

Notes

1) To make your own self rising flour, mix together 3 cup all-purpose flour, 1 1/2 Tbsp baking powder and 1 1/2 tsp salt. Proceed with the recipe as written.
2) You can adjust the flavor of the sauce to your preference. Using the same amount of a meatloaf, chili or Italian flavored tomato sauce.

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Melissa

Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!

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