Beef Pot Pie with Sage Parmesan Biscuit Topping - Week 3 Bonus Pie

Hearty meal to warm up your family dinner table with real chunks of meat, potatoes and vegetables topped with tasty biscuits.

This pie breaks the round dish rule, and has a fluffy biscuit topping rather than a pie crust. 

Ingredients – Filling

2 lbs. Beef Stew meat, 1” chunks

1 T. Olive Oil

1 t. salt

½ t. pepper

2 cloves garlic, mashed

3 c. beef broth

1 t. dried sage

1 c. onions, diced

1 c. carrots, chunked 1/2”

2 c. potatoes; chunked 1/2”

1 c. frozen corn, defrosted

1 c. frozen peas, defrosted

2 T. flour

½ c. milk

Directions – Filling:

Brown beef in skillet with olive oil, salt, pepper, and garlic for 6-8 minutes. Add broth, sage, onions, carrots, and potatoes. Cover and simmer for 35 minutes. Mix 2 T. flour with ½ cup milk in small bowl. Add milk mixture, corn and peas to beef and cook for additional 10-15 minutes. Spread in 3 quart casserole dish.

Ingredients – Biscuit Topping:

2 c. flour

1 T. baking powder

½ t. salt

1/3 c. shortening

½ c. Parmesan cheese

2/3 c. milk

1 t. sage

Directions – Biscuit Topping:

Mix flour, baking powder, and salt together. Cut in shortening until crumbly. Add parmesan cheese, sage and milk and mix just until combined (don't overmix).

Drop biscuit dough on top of filling and bake 10 minutes at 425 degrees or until biscuits are done. 

Who doesn't love a hot pot pie? I plan on making this again times seven, except substituting turkey breast and broth for the beef when I bake for our Wednesday night group of 50 plus kids and leaders. Typically, they are served pizza, tacos, or spaghetti; so we'll see how the kids respond to the mixed casserole pot pie dish. 

What other substitutions would you make in yours? Leave your comment below.