Comfy and satisfying beef pot pie with sweet potatoes and peas, topped with fluffy buttermilk herbed biscuits will warm you up this winter.
Sure, I’ve made a few resolutions at the start of this new year, like getting more regular exercise and trying to be more organized. But those goals have taken a backseat to my current #1 concern— trying to stay warm.
We’ve had a very mild last few months, and so when we returned from our holiday road trip to find temperatures barely breaking the teens, I didn’t handle it well. You can currently find me curled up on the couch under a few blankets, a hot cup of cocoa in my hands.
The only thing giving me comfort while I adjust to winter is piping hot comfort food like this pot pie casserole. I’ve already made a few variations with different meats and veggies and all are clear winners at our dinner table, though this version with chunks of beef and sweet potatoes may just top the list. And don’t skimp on the biscuits, they’re sure to be your favorite part.
Beef Pot Pie with Herbed Biscuits
For the biscuits:
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons fresh herbs like sage rosemary or thyme, chopped
- 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
- ¾ cup cold buttermilk (175 grams)
For the filling:
- 1 lb beef chuck , cut into 1-inch cubes (455 grams)
- ¼ cup all-purpose flour , divided (30 grams)
- Salt and pepper , to taste
- ¼ cup butter , divided (56 grams)
- 1 cup yellow onion , chopped (140 grams)
- 4 cups beef stock (1 quart, about 1 liter)
- 1 cup whole milk (237 ml)
- 1 cup potatoes , cubed (150 grams)
- 1 cup sweet potatoes , cubed (175 grams)
- 1 cup fresh or frozen peas (160 grams)
- 1 teaspoon fresh herbs like sage, rosemary and thyme , chopped
- Preheat oven to 375° F. Grease a 9x13-inch baking dish with butter.
- To make the biscuits, combine the flour, baking powder, baking soda, salt and fresh herbs. Cut the cold butter into the dry ingredients with a pastry blender. Add the buttermilk and mix with a rubber spatula until mixture comes together into a ball.
- On a lightly floured surface, pat the dough to about 1 inch thick. Use 4-inch round cutter to cut dough into 6 rounds. Set aside while you prepare the filling.
- Sprinkle the beef with salt and pepper and toss in ½ cup of the flour. Heat 2 tablespoons of the butter in a large skillet and preheat over medium-high heat. Brown meat, then remove from pan. Reduce heat to medium, melt the remaining 2 tablespoons of butter in the pan and add the onion. Cook the onion until translucent but not browned. Add the remaining 2 tablespoons flour and cook for 1 minute more.
- Slowly add the beef stock to the pan while whisking to incorporate it. Add the milk, potatoes, sweet potatoes, peas, herbs and the browned meat. Salt and pepper to taste. Increase heat to high and bring to a boil. Simmer for 10 minutes.
- Pour mixture into the prepared baking dish. Top with the biscuits. Bake until biscuits are browned and filling is bubbling, about 20-30 minutes. Let stand 10 minutes before serving. Store leftovers in an airtight container in the fridge.
Disclosure: This recipe was developed in partnership with Go Bold with Butter. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.