Ground Beef Pot Pie with Biscuits

Angled overhead shot of ground beef pot pie with biscuit topping in casserole dish with one serving removed. Five biscuits remain.

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Ground Beef Pot Pie with Biscuits

This Ground Beef Pot Pie recipe with biscuits is the ultimate comfort food! A savory beef and vegetable filling is baked beneath fluffy, golden biscuits for a cozy, family-friendly dinner everyone will love. Ready in about an hour and perfect for busy weeknights or Sunday supper!

Prep Time 20

Cook Time 35

Servings

Calories 573kcal

Author Trish - Mom On Timeout

Ingredients

For the Filling:

1 tablespoon extra virgin olive oil
1 ½ pound lean ground beef I like an 85/15
1 small yellow onion diced
2 cloves garlic minced
1 cup carrots peeled and diced
1 cup potatoes peeled and diced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce or soy sauce
1 teaspoon dried thyme
1 teaspoon fine sea salt or to taste
½ freshly ground black pepper or to taste
2 tablespoons all-purpose flour
2 cups low sodium beef broth
1 cup frozen peas

For the Biscuit Topping:

2 cups all-purpose flour spooned and leveled
1 tablespoon baking powder
½ teaspoon baking soda
6 tablespoons salted butter cold
¾ cup buttermilk
½ cup cheddar cheese shredded

Instructions

Make the Filling

Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13 baking dish. Set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
1 ½ pound lean ground beef, 1 tablespoon extra virgin olive oil
Add onion and garlic, cooking for 2 minutes until fragrant. Add the carrots and potatoes, cooking for another 3 minutes while stirring. You’ll notice some caramelization appearing - that is from the natural sugars from the vegetables and adds depth of flavor.
1 small yellow onion, 2 cloves garlic, 1 cup carrots, 1 cup potatoes
Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon fine sea salt, ½ freshly ground black pepper
Sprinkle flour over the mixture, stirring to coat. Slowly pour in beef broth while stirring. Simmer for about 5 minutes until thickened. Stir in peas and remove from heat.
2 tablespoons all-purpose flour, 2 cups low sodium beef broth, 1 cup frozen peas
Transfer the filling to the prepared casserole dish. Set aside.

Make the Biscuit Topping

Whisk together flour, baking powder and baking soda in a medium bowl.
2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda
Using a pastry cutter or your fingers, work the cold butter into the flour until the mixture resembles coarse crumbs or flakes. Alternatively, grate the butter and stir to combine.
6 tablespoons salted butter
Pour in the buttermilk and stir until just combined (don’t over mix).
¾ cup buttermilk
Pat the biscuit dough gently into a ball and roll to desired thickness with a rolling pin. Cut out 6 to 8 biscuits (depending on size) with a floured cutter and place the dough over the beef filling, leaving some gaps for steam to escape.
Sprinkle the cheddar cheese over the top of the biscuits.
½ cup cheddar cheese

Bake & Serve

Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
Let cool for 5 to 10 minutes before serving. Enjoy!

Notes

Storage Information

Refrigerator: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole dish in the oven at 350°F until warmed through.
Freezer: You can freeze the baked pot pie for up to 2 months. Simply wrap in foil and place in large freezer safe ziploc bag. Or transfer portions to individual airtight, freezer safe bags.Thaw overnight in the fridge before reheating. To freeze before baking, assemble the filling in a baking dish but don’t add the biscuit topping yet. Cover tightly and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight, top with fresh biscuit dough, and bake.
Make Ahead: The filling can be made up to 2 days in advance and stored in the refrigerator. Add the biscuit topping just before baking for best results.

Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Pastry Cutter | 9 x 13 Baking Dish

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition