Even a classic recipe can be improved. To prove it, this pot pie is made with steak and is topped with herbed biscuits.
For this month’s edition of The Secret Recipe Club, I took a peak into Lauren’s blog, From Gate to Plate, where she combines her love for culinary and agriculture and the result is a delicious array of recipes. From BBQ Pulled Pork with Mac and Cheese Flatbread to Chocolate Coconut Cream Pie Cupcakes. And for the upcoming St. Patick’s Day holiday, she even has a recipe for Baileys Lucky S’more Bars.
Lately my cravings have dwelt on the savory, comforting realm. I almost dove head first through the screen when I saw her recent recipe for Sirloin Gnocchi Poutine with Cheeseballs and Mushroom Gravy but since I would have wanted to make it without the mushrooms I decided to save that for a rainy day (or snowy day). Instead I went for a classic comfort food, made interesting with the addition of steak.
This pot pie is not only made with steak instead of chicken, but is also topped with herbed biscuits instead of a pie crust. They bake right into the pot pie! IDK if I’ll veer make pot pie with a pie crust ever again. Thanks for rocking my taste-buds world, Lauren!
One year ago: Blood Orange Margarita Jello Shots
Four years ago: Cajun Mac & Cheese
Five years ago: Pizza Bagels
BEEF POT PIE WITH HERBED BISCUITS
1 lb. steak, sliced into 1-inch pieces
1/4 cup butter, divided
1/4 cup all-purpose flour, divided
1 cup diced onion
1-1/2 tsp minced garlic
4 cups beef stock
1 cup milk
2 cups peeled and diced potatoes
2 cups peeled and diced carrots
2 cups corn
2 cups peas
Salt and pepper, to taste
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Italian Seasoning
6 Table unsalted butter, cold and cubed
3/4 cup milk
- Preheat oven to 350 degrees F. Lightly grease a 9×13-inch casserole dish, set aside.
- Toss beef in 2 tablespoons of flour.
- In a stockpot over medium heat, melt 2 tablespoons of butter. Add onion, garlic, and beef and cook until browned. Remove mixture from pot.
- Melt the remaining 2 tablespoons of butter in the pot. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
- Add beef mixture back to the pot along with the milk, potatoes, carrots, corn, peas and season with salt and pepper.
- Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
- Meanwhile, prepare the biscuits. In a mixing bowl, mix the flour, baking powder, baking soda, salt and Italian Seasoning. Cut in the butter until resembles course crumbs. Add the milk, mixing just until moist.
- Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut the biscuits. Repeat with scraps of dough, working as little as possible.
- Once potatoes are tender, pour mixture into the prepared baking dish and top with the biscuits.
- Bake for 20-25 minutes or until biscuits are browned.
Source: Adapted slightly from From Gate to Plate.