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LeMoine Family Kitchen

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Beef Pot Pie

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beef pot pie

 

A few days ago we were pounded with a snow storm and frigid frigid temps. I was not one of those people that ran to the grocery store to pick up bread and eggs. I decided to try to use up some things we had on hand and in the freezer. I think of comfort food when the ground is blanketed in snow so decided on a Beef Pot Pie with easy homemade biscuits as the crust.

Now if you’ve been following along for a while you’ll remember that I made 30 lbs of boneless loin strip for Christmas. Well, we had some meat leftover and because I hate waste I cubed up the leftover meat and froze in smaller portions. You of course don’t have to use leftover roast and can start with just some store bought beef stew cubes. A wonderfully rich broth based sauce, herbes de provence, baby bella mushrooms, carrots, onions, peas, big hunks of tender beef all topped with a light and airy biscuit… comfort food heaven! 

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Beef Pot Pie

Beef Pot Pie

Ingredients

  • 1 small red onion, diced
  • 10 oz baby bella mushrooms, sliced
  • 4 carrots, sliced
  • 4 Tbsp herbes de provence, divided
  • 1 Tbsp garlic powder
  • 2 Tbsp butter
  • 5 Tbsp flour
  • 3- 3.5 lbs beef cubes
  • 1 cup red wine
  • 4 cups beef broth
  • 1.5 cups frozen peas
  • For the biscuits:
  • 1 3/4 cups flour
  • 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1 Tbsp plus 2 tsp garlic & herb seasoning
  • 1/2 cup cold cream cheese
  • 1 cup cold buttermilk
  • fresh cracked pepper

Instructions

  1. Toss the beef cubes in 2 Tbsp of herbes de provence, a sprinkle of salt and pepper.
  2. In a large pot, over medium high heat, drizzle in a little olive oil and add the beef cubes. Brown up on each side then remove from the pot, leaving the oil from the beef and set aside.
  3. Lower the heat to medium low. Add in the 2 Tbsp of butter. Stir in the onion, mushrooms, carrots, 2 Tbsp herbes de provence and garlic powder. Cook until softened.
  4. Sprinkle in the flour and stir to coat the veggies. Cook for a minute.
  5. Add in the red wine and stir until smooth. Add in the beef broth and again stir until the flour mixture is incorporated and smooth with the broth.
  6. Simmer on medium for about 15-20 minutes until slightly thickened.
  7. Preheat your oven to 375 degrees.
  8. Remove for the heat and add the meat back in as well as the frozen peas. Pour into a 13 x 9 baking dish.
  9. Now for the biscuit topping. In a bowl stir together the flours, baking powder, fresh cracked pepper and garlic & herb seasoning.
  10. Add in the cream cheese and using your hands mix it into the flour until the cream cheese is broken down into pea sized pieces. Stir in the buttermilk until combined. Refrigerate for 5 minutes.
  11. By hand, separate the biscuit mix and place pieces on top of the beef and veggie mixture, creating a thin layer over the entire top.
  12. Bake for 45 mins - 1 hour until the mixture is bubbling and the biscuits are golden and cooked through.
https://www.lemoinefamilykitchen.com/2014/01/beef-pot-pie/

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