Years ago when we made a plan for meat on our homestead, beef was supposed to be a big part of that plan, but it took several years to get the ball rolling (cause cows don’t grow quite as quick as other animals raised for meat) and it turns out that over those years I really got out of the habit of cooking with beef. And as I got back into eating the old familiar recipes, it turns out they were kinda bland and boring. Apparently, my cooking habits and tastes changed quite a bit over time. And it has left me finding new (to me) ways to cook things as simple as ground beef… and Beef Pot Pie is one of those new ways.
I know, I know. It sounds pretty straightforward and like something that should already be in everyone’s family cookbook, but it wasn’t in mine and this Beef Pot Pie with Herbed Biscuit Topping is just the sort of thing I’m looking for to fill my family cookbook’s pages. Simple and packed full of flavor. And a crowd pleaser.
Pretty much what you’re doing here is browning the beef in some fat along with herbs, onion, and garlic. I’ve learned that by adding these to grass-fed beef (or venison) really goes a long way to helping deal with the stronger flavor. It makes it more complex and not so overwhelming for those transitioning away from bland grain-fed beef. Meanwhile, you’re getting a jump start on cooking the vegetables by steaming them. When the beef is done, you make a thick gravy in the beef then mix in the vegetables when they are just barely tender. It’s topped with a simple light, herbed biscuit dough that I make with half whole wheat flour and baked in the oven until the biscuits are done. And it’s perfectly delicious.
Beef Pot Pie with Herbed Biscuit ToppingPrint
Beef Pot Pie with Herbed Biscuit Topping
- 2 Tablespoon tallow
- 1 Tablespoon butter
- 2 pounds ground beef
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- ½ teaspoon dried rosemary
- 4 cloves garlic, minced
- 1 onion, diced
- 4 carrots, chopped
- 5–6 potatoes, chopped
- 1 ½ cups peas
- ½ cup flour
- 4 cups beef stock
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon marjoram
- ½ cup butter
- 1 ½ cups milk
- Brown the beef in the tallow and butter along with the onion, garlic, herbs, salt, pepper, thyme, and rosemary.
- Add the flour to the beef and stir it in well. Whisk in the beef stock.
- Bring it to a simmer for 15 minutes.
- Meanwhile, steam the carrots and potatoes until they are tender enough to pierce, but not mushy. Preheat the oven to 400.
- To make the biscuits, whisk the wheat flour and white flour, baking powder, salt, baking soda, and herbs together.
- Cut in the butter.
- Stir in the milk until it forms a dough.
- Mix the vegetables into the beef and spoon the filling into a 9 x 13 pan. Top with the biscuit dough. Bake for 25-30 minutes.
- Brush with melted butter and bake for an additional 5 minutes.
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