Ground Beef Pot Pie with Cheddar Biscuits

5 from 3 votes

Ground Beef Pot Pie with Cheddar Biscuits

A ground beef and vegetable filling in a rich gravy, topped with fluffy cheddar drop biscuits and baked in one skillet. It's all the comfort of a classic pot pie with none of the pie crust work!

Course Dinner

Cuisine American

Keyword beef pot pie, ground beef pot pie

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 534kcal

Author Blair Lonergan

Ingredients

FOR THE FILLING

2 tablespoons olive oil, divided
2 lbs. ground beef
8 ounces sliced mushrooms
2 carrots, peeled and finely diced
1 small yellow onion, finely diced
2 tablespoons tomato paste
4 cloves garlic, minced
3 tablespoons all purpose flour
½ cup dry red wine
1 ¾ cups beef broth
1 tablespoon Worcestershire sauce
1 cup frozen peas
1 teaspoon minced fresh thyme

FOR THE BISCUITS

2 cups Bisquick
⅔-¾ cup cold buttermilk (or regular milk)
½ cup grated cheddar cheese
1 teaspoon minced fresh parsley (or ¼ teaspoon dried parsley)
2 tablespoons butter, melted
⅛ teaspoon garlic powder

Instructions

Heat the oven: Preheat the oven to 425°F.
Brown the beef: Heat 1 tablespoon of the oil in a large oven-proof skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking up the meat as you stir, about 5 to 7 minutes. Drain off the fat and transfer the beef to a separate bowl.
Cook the vegetables: Heat the remaining 1 tablespoon of oil in the empty skillet over medium heat until shimmering. Add the mushrooms, carrots and onion and cook over medium-high heat until softened and slightly browned, about 5 to 7 minutes.
Add the paste and flour: Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook 1 minute more.
Make the gravy: Stir in the wine and cook until almost completely evaporated, about 2 minutes. Gradually add the broth and Worcestershire, scraping up any bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer gently until slightly thickened, about 3 to 4 minutes.
Finish the filling: Stir in the ground beef, frozen peas and thyme. Taste and season with salt and pepper.
Mix the biscuits: Use a fork to stir together the Bisquick, buttermilk, cheese and parsley just until a soft dough forms.
Top the filling: Use a large scoop to drop about ¼ cup of dough at a time onto the hot beef mixture. You should have 7 to 8 biscuits.
Bake: Bake uncovered for about 12 minutes, until the biscuits are golden and a toothpick inserted in the center of one comes out clean.
Brush and serve: Stir together the melted butter and garlic powder. Brush over the warm biscuits and serve.

Notes

No oven-proof skillet: Transfer the filling to a 2½ to 3 quart casserole dish before adding the biscuits. For a thicker filling and biscuits that sit closer together, use a 2-quart dish.
Season generously: There's a lot of meat and vegetables here, so taste the filling before the biscuits go on. Under-seasoned filling tastes flat and you can't fix it after baking.
Scoop evenly: Biscuits that are all about ¼ cup cook through at the same rate. Uneven sizes leave you with raw centers.
Don't thaw the peas: Add them straight from the freezer so they stay green and don't water down the gravy.
Wine substitute: Use an extra ½ cup of beef broth in place of the wine. Add a teaspoon of balsamic vinegar or an extra splash of Worcestershire to make up the lost acidity.
Swap the beef: Ground turkey or ground chicken both work, though you'll want an extra drizzle of oil since they're leaner.
Using cooked beef instead: Substitute 3 to 4 cups of shredded or cubed cooked beef, such as leftovers from my Dutch Oven Pot Roast, and skip straight to the vegetables.
Smaller batch: Halve all the ingredients and bake in a 1½ quart dish. Everything else stays the same.
Make ahead: Prepare the filling up to 48 hours in advance and refrigerate. Warm it covered over low heat until hot and bubbling before adding the biscuit dough.
Storage: Leftovers keep tightly covered in the refrigerator 3 to 4 days. Reheat covered in a 350°F oven for about 20 minutes.
Freezing: Cool completely, cover tightly with foil, and freeze up to 2 months. Reheat from frozen, covered, for 1 hour at 350°F.
Mix up the cheese: Parmesan, mozzarella, Colby or Swiss all work in the biscuits. Thyme, rosemary or chives are good in place of the parsley.

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