Beef Pot Pie With Biscuit Topping

Typically, when we make pot pies we make chicken pot pie. Don’t get me wrong, I can make chicken pot pie a million different ways and it is so good however, we also love a good beef pot pie. It is filling, comforting, and so delicious. It is the perfect dinner for those cozy fall and winter nights when you want something hearty and warm.

I love making a warm bowl of this beef pot pie, curling up on the couch with a warm blanket, and watching a good movie. There’s nothing better. well, in my opinion. It’s good for the soul right? I’d like to think so anyway.

Let’s make some beef pot pie.

INGREDIENTS:

2 1/2 Lb. Beef chuck roast ( or 2 lbs of beef stew meat)
Salt and pepper
1 Onion – diced
2 Carrots – diced
1 Stalk of celery – diced
2 Cloves of garlic – minced
1 Large potato – peeled and cubed in 1/2 in cubes
2 Tbsp. Tomato paste
3 Tbsp. Flour
2 C. Beef broth
1 Tbsp. Sou sauce
1 Tbsp. Worcestershire sauce
1 C. Frozen Peas – thawed
1/2 Tsp. Thyme
1 Egg + 1 Tbsp. Water – beaten
Biscuits ( homemade or store-bought)

DIRECTIONS:

1. Preheat the oven to 350*. I use cast iron but you can make this in a nonstick pan and then transfer to a greased 9×13-inch pan.
2. Cube the beef or trim the stew meat and season with salt and pepper on all sides.
3. To a large pan over medium-low heat add a little oil to the pan and sear the beef on both sides in batches. Remove to a bowl and set aside.
4. Add the onion, carrots, celery, and potatoes. Season with salt and pepper and cook for 5 minutes stirring occasionally to prevent sticking or burning.
5. Add the tomato paste and garlic. Mix and cook for 30 seconds or until the garlic is fragrant.
6. Add the flour and stir. Cook for 1 minute to cook out the raw flour taste.
7. Slowly stir in the beef broth a little bit at a time to prevent the flour from clumping up.
8. Add the soy sauce, Worcestershire sauce, salt, pepper, and thyme. Stir to combine. Add the beef back in and stir to coat the beef in the sauce. Cover and bake for 1 hour to 1 1/2 hours or until the beef is tender. Remove from the oven.
9. Turn the oven temp to 400*
10. You can prepare the biscuit dough and stamp it out with a biscuit cutter, while the beef is cooking, place it on a sheet tray and just keep it in the fridge until ready to use. If you are using store-bought just pop the can when the beef comes out of the oven.
11. Add the peas to the beef mixture and stir to combine well.
12. Place the biscuits on top of the beef mixture and brush with the egg wash. Sprinkle the tops of the biscuits with salt, pepper, and everything bagel seasoning, which is optional of course.
13. Bake for 20 to 25 minutes or until the biscuits are golden brown and the beef mixture is bubbly around the edges. Remove and let cool for 5 minutes before serving.

• If you prefer not to make biscuit dough or have a biscuit topping then grab a pie crust and just lay it over the top of the pie and trim any edges. Cut a few slits in the center of the crust and bake until golden brown. You can also use puff pastry as well.