Beef Potpie with Biscuits

If you have a family of big eaters who like their meals hearty, savory and filling, then this beef potpie recipe with biscuits is one you just have to make. With only about 10 minutes of hands-on prep, the oven does the most of the work, so it’s a recipe the chef will appreciate too.

By the time the beef potpie with biscuits is ready to serve, the house will be filled with a delightful aroma and appetites will be ready for satisfaction. And after everyone has had a few bites, they’ll agree it’s a dinner they want again and again.

Beef Potpie with Biscuits Ingredients

• Beef top round steak: This beef potpie recipe with biscuits calls for 1-1/2 pounds beef top round steak cut into approximately 1/2-inch cubes. Try to keep the meat pieces of equal size so they cook evenly.
• Frozen peas and carrots: Using 2 cups frozen peas and carrots makes your work easier. Let them thaw on the counter before using them.
• Potato: Our recipe calls for one large potato that has been peeled, cooked in water and diced.
• Onion: Use one medium white onion or yellow onion, either one is just fine.
• Beef gravy: You will need one 18-ounce jar of beef gravy or the equivalent amount if you want to make it from scratch.
• Dried thyme: Just 1/2 teaspoon dried thyme lends lovely herbal flavor to this comforting dish.
• Pepper: Frame the other flavors you find in this recipe with 1/4 teaspoon pepper.
• Buttermilk biscuits: One tube of store-bought refrigerated buttermilk biscuits tops off this recipe, both literally and in terms of taste and texture.

Directions

Step 1: Cook the beef and veggies

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In a large skillet, cook the beef over medium heat until it’s no longer pink. Drain excess fluid from the pan, then stir in the vegetables, gravy, thyme and pepper.

Step 2: Roast the beef and veggies

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Transfer the meat and vegetables to a greased 9-inch deep-dish pie plate or 11×7-inch baking dish. Bake, uncovered, at 400°F for 25 minutes.

Step 3: Bake the biscuits atop the meat and veggies

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Place the raw biscuits in a single layer over the meat mixture. Bake the dish for 10 to 15 minutes longer or until the biscuits are golden brown.

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Beef Potpie with Biscuits Variations

• Use frozen potatoes: You can use store-bought frozen potatoes for this recipe instead of peeling, cooking and dicing a large potato. Just let the frozen potatoes thaw on the counter before adding them to the dish.
• Opt for fresh vegetables: If you don’t have frozen peas and carrots, or you just prefer things fresh, peel and chop the carrots, then lightly steam them with the peas before using them in this beef potpie recipe.
• Make your biscuits from scratch: It’s really not that hard to make great homemade biscuits, and once you’ve mastered that skill, you can use them in so many ways beyond this dish.

How to Store Beef Potpie with Biscuits

This beef potpie recipe with biscuits can be kept in the fridge for two to three days. You should separate the biscuits from the meat and veggie mixture, storing each in airtight containers.

Can you freeze this dish?

You can freeze the meat and vegetables in an airtight container for up to two months, but the biscuits will not take to freezing well. Plan to make fresh biscuits when it comes time to enjoy the leftovers.

Beef Potpie with Biscuits Tips

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What can I do if the biscuits aren’t baking properly?

If your biscuits are too doughy in the center, partially prebake them. You can spread them out on a baking sheet and let them cook for about five minutes before transferring them to the roasting pan atop the meat and veggies.

What should I serve with this dish?

This is a meal that has you covered with protein, starch and vegetable, so you shouldn’t have to worry about sides. We recommend instead focusing on dessert!

Can I use different cuts of steak?

You certainly can, but there’s no reason to splurge on more expensive steak cuts here. The long roasting time will help make even inexpensive cuts rather tender.