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Ground Beef Pot Pie Recipe

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4 from 58 reviews

A hearty and comforting Ground Beef Pot Pie featuring a savory beef and vegetable filling topped with cheesy, fluffy biscuits baked to golden perfection. This one-pan meal combines rich flavors and a flaky biscuit crust, making it perfect for a satisfying family dinner.

  • Total Time: 55 minutes
  • Yield: 7 to 8 servings

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

  1. Heat the oven: Preheat the oven to 425°F to prepare for baking the pot pie.
  2. Brown the beef: Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 5 to 7 minutes. Drain excess fat and transfer beef to a bowl.
  3. Cook the vegetables: In the same skillet, heat the remaining 1 tablespoon of oil over medium heat until shimmering. Add mushrooms, carrots, and onion and cook until softened and lightly browned, about 5 to 7 minutes.
  4. Add the paste and flour: Stir in tomato paste and minced garlic; cook until fragrant, about 30 seconds. Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
  5. Make the gravy: Pour in the red wine and cook until almost evaporated, around 2 minutes. Gradually add beef broth and Worcestershire sauce, scraping the bottom to release browned bits. Bring to a boil, then reduce heat and simmer gently until sauce thickens slightly, about 3 to 4 minutes.
  6. Finish the filling: Return browned ground beef to the skillet. Stir in frozen peas and fresh thyme. Season with salt and pepper to taste.
  7. Mix the biscuits: In a separate bowl, combine Bisquick, buttermilk, shredded cheddar cheese, and parsley. Stir with a fork just until a soft dough forms.
  8. Top the filling: Drop spoonfuls (about ¼ cup each) of biscuit dough evenly over the hot beef filling in the skillet, making around 7 to 8 biscuits.
  9. Bake: Place the skillet in the preheated oven and bake uncovered for about 12 minutes or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.
  10. Brush and serve: Mix melted butter and garlic powder in a small bowl. Brush this mixture over the freshly baked biscuits and serve warm.

Notes

  • Use an oven-proof skillet to avoid transferring the filling to another dish.
  • Substitute regular milk if buttermilk is unavailable, though biscuits will be slightly less tender.
  • Adjust seasoning with salt and pepper to taste before baking.
  • To save time, prepare biscuit dough while the filling simmers.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/ground-beef-pot-pie-recipe/