Skillet Sloppy Joe Pot Pie with Biscuits

Skillet Sloppy Joe Pot Pie takes a weeknight dinner classic to the next level by baking it in a cast iron skillet topped with cheddar cheese and biscuits.

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Originally this was going to be my Pi Day recipe. My husband thought that it was a stretch to make a sloppy joe pot pie in a cast iron skillet topped with biscuits for Pi Day but it doesn’t have to be pie to celebrate pie day, it just has to be round! Cast iron skillets happen to be round. Although when I found out that National Sloppy Joe Day was on March 18th I decided to postpone. Instead I shared a Dubai chocolate tart for pie day which I think was a good trade off since now I got to have both.

The first time I made a sloppy joe pot pie it was topped with tater tots, but even when I precooked them before baking them on top I didn’t feel like the tater tots were crispy enough. Maybe I like my tater tots extra crispy (truth) but I was not prepared to share what I considered to be a lack-luster recipe. However I still wanted it to be a fairly simple recipe so I ended up using refrigerated biscuits instead. Yes the biscuits are going to be a but soggy but in this situation I am okay with it.

SKILLET SLOPPY JOE POT PIE WITH BISCUITS

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 2 lb. ground sirloin
• 1 red bell pepper, seeded and minced (~1-1/2 cups)
• 1 medium onion, peeled and minced (~1 cup)
• 3 garlic cloves, minced
• 2 Tbsp brown sugar
• 1 Tbsp chili powder
• 2 tsp yellow mustard
• 1-1/2 tsp salt
• 1/2 tsp pepper
• 1 (15 oz.) can tomato sauce
• 3 Tbsp Worcestershire sauce
• 8 oz. cheddar cheese, shredded (~2 cups)
• 1 (16.3 oz.) can refrigerated biscuits (8 count)**

Directions

1. Preheat oven to 375°F with a rack on the bottom third.
2. Heat oil in a 12-inch cast-iron skillet* over medium heat. Add ground beef and cook, breaking up gently, until no longer pink, about 5 minutes. Remove meat to a paper-towel lined plate and return skillet with meat great to heat.
3. Add the onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds.
4. Stir in the brown sugar, chili powder, mustard, salt, and pepper until evenly distributed. Add the beef back to the skillet along with the tomato sauce and Worcestershire sauce. Bring to a simmer and cook about 5 minutes, stirring often, until starting to thicken.
5. Remove from heat, spread mixture evenly in the skillet, sprinkle 1-1/2 cups of shredded cheddar cheese on top, then arrange the biscuits evenly over top of the cheese.
6. Bake for 15 minutes until the biscuits are starting to turn golden brown. Sprinkle the remaining 1/2 cup of cheddar cheese over the biscuits and bake for another 5 minutes until the cheese is melted and bubbly.
7. Allow the casserole to cool for a few minutes before serving.

Notes

*Or other oven-safe skillet. **Can use homemade if you prefer, but cook time may vary.

Source: Adapted from Mama Knows Gluten Free and my Root Beer Sloppy Joes.