Braised Beef Pot Pie with Biscuit Topping. Family style beef pot pie, slow cooked to tender perfection with easy buttermilk biscuit topping; an ideal Sunday supper.

Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping

Beef pot pie is synonymous with comfort food. I personally love any kind of savoury pie for dinner, from our easy steak and onion pie using store bought puff pastry to classic chicken and roasted vegetable pot pie with a flaky homemade pastry.

I often refer to these as “winter warm up meals” and they really are the kind of stick-to-your-ribs dinners folks crave at that time of year. Classic pot pies an be quite time consuming though, so it’s nice to have another comfort food alternative to turn too that doesn’t take as much effort as making pastry for a top and bottom crust pie.

Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping

The shortcut in our house is most often some quickly prepared buttermilk biscuits which get baked on top of the beef filling after it has been braised to tender perfection for a few hours. If you’re looking to boost the flavour of this biscuit topping even more, add some chopped fresh herbs like chives or oregano to the biscuits or even a little grated Parmesan or white cheddar cheese.

Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping

You can of course add vegetables or mushrooms to the stewed beef in the last hour or so of braising but I most often like to serve it with mashed or roasted potatoes and vegetables on the side.

Like this Beef Pot Pie recipe?

You’ll find many more ideas for great comfort food dinners like this one in our Slow Cooked Sundays Category.

Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping

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Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping – Family style beef pot pie, slow cooked to tender perfection with easy buttermilk biscuit topping; an ideal Sunday supper.

Course:

Dinner

Cuisine:

North American

Servings: 6 Servings

Author: Barry C. Parsons

Ingredients

For the braised beef


  • to 3 lbs beef pot roast
    Blade or chuck roast work well
  • salt and pepper to season
  • ½
    cup
    flour to dredge the beef cubes
  • 3
    to 4 tbsp vegetable oil
  • 2
    large onions
    diced
  • 4
    cloves
    minced garlic
  • 4
    tbsp
    butter
  • 6
    cups
    low sodium beef stock
    you can replace 2 cups of stock with an equal amount of stout beer or red wine if you like for an extra rich gravy

  • tbsp
    dried thyme
  • ½
    tsp
    ground nutmeg
  • ½
    tsp
    salt
  • 1
    tsp
    coarsely ground black pepper
  • 2
    bay leaves
  • ½
    cup
    orange juice

For the buttermilk biscuits

  • 2
    cups
    all purpose flour
  • 3
    tsp
    baking powder
  • ¼
    tsp
    baking soda
  • ¼
    cup
    + 1 tbsp very cold salted butter
    cut in small cubes
  • 1
    cup
    buttermilk

Instructions

To prepare the braised beef

  1. Trim the beef roast of excess fat then cut it into 1½ inch cubes.

  2. Season the cubes with salt and pepper, then roll them in plain flour to coat them well.

  3. In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown be drier when cooked.

  4. Transfer the browned beef to a covered roasting pan or dutch oven.

  5. Melt the butter in saute pan and add the onions and garlic. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef.

  6. Add the beef stock, thyme, nutmeg, salt, pepper, bay leaves and orange juice.

  7. Stir and cover the roasting pan tightly with aluminum foil before adding the lid.

  8. Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender.

  9. Remove the cover and add the prepared biscuits to the top of the beef and gravy.

  10. Increase the heat to 375 degrees F and bake until the biscuits are baked through and golden brown on top.

To prepare the biscuits

  1. In a food processor, blend together the flour, baking powder and baking soda.

  2. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.

  3. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.

  4. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.

  5. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.

  6. Using a sharp 3 to 4 inch biscuit cutter cut the biscuits out an place them on top of the beef and gravy to bake as instructed above.

  7. You can use a smaller biscuit cutter if you like but the baking time will be about 5 minutes less.

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Braised Beef Pot Pie with Biscuit Topping

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