Rustic Beef Pie with Smoky Onion Gravy and Cheddar Buttermilk Biscuit Topping

Name: Rustic Beef Pie with Smoky Onion Gravy and Cheddar Buttermilk Biscuit Topping
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb ground beef; 2 cups yellow onion; 1 cup carrot; 3/4 cup celery; 4 cloves garlic; 3 tbsp unsalted butter; 3/4 cup all-purpose flour; 2 tsp smoked paprika; 1 tsp dried thyme; 2 tsp Dijon mustard; 1 tbsp Worcestershire sauce; 2 tbsp tomato paste; 2 cups beef broth; 1/3 cup whole milk; 1 1/4 tsp salt; 1 tsp black pepper; 3/4 cup frozen peas; 1 1/4 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp sugar; 3 oz sharp cheddar cheese, shredded; 2 tbsp chives; 3/4 cup buttermilk; 1 tbsp vegetable oil

A comforting American-inspired main dish: browned ground beef in a rich smoky onion and thyme gravy, topped with tender cheddar buttermilk biscuits baked until golden. Original, hearty, and perfect for a family dinner.

25 minPrep

40 minCook

65 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g ground beef (85/15 approx.)
300 g yellow onion (diced small)
120 g carrot (diced small)
100 g celery (diced small)
12 g garlic (chopped)
45 g unsalted butter (divided)
94 g all-purpose flour (divided)
4 g smoked paprika
2 g dried thyme
10 g Dijon mustard
15 ml Worcestershire sauce
30 g tomato paste
480 ml beef broth (low sodium if preferred)
80 ml whole milk (for the relleno)
8 g salt (or to taste, divided)
3 g black pepper (divided)
100 g frozen peas
156 g all-purpose flour (for the biscuits)
8 g baking powder
2 g baking soda
4 g sugar
85 g sharp cheddar cheese, shredded
10 g chives (chopped)
180 ml buttermilk (cold)
15 ml vegetable oil

Nutrition facts

per serving

612 kcal

Calories

31 g

Protein

29 g

Carbs

40 g

Fat

3 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyCeleryMustard

Instructions

1
1. Preheat the oven to 220°C / 425°F.
2
2. Heat a large oven-safe skillet or wide casserole over medium-high heat. Add the vegetable oil and ground beef. Cook for 5 to 7 minutes, breaking it up, until browned. Season with half of the salt and half of the black pepper. Transfer the beef to a plate, leaving the fat in the pan.
3
3. In the same skillet, add 1 tablespoon of butter. Add the yellow onion, carrot, and celery. Cook for 6 to 8 minutes until the onion is golden at the edges and lightly smoky. Add the garlic, smoked paprika, and dried thyme; cook 30 seconds more.
4
4. Add the tomato paste and Dijon mustard, stirring well for 1 minute. Sprinkle 3 tablespoons of the filling flour over the vegetables and cook for 1 minute, stirring to remove the raw flour taste.
5
5. Gradually pour in the beef broth, then the whole milk, whisking or stirring constantly to avoid lumps. Add the Worcestershire sauce. Return the beef to the skillet and cook for 4 to 6 minutes until a thick gravy forms. Stir in the frozen peas and adjust salt and black pepper to taste. Turn off the heat.
6
6. For the biscuits, in a bowl combine the biscuit flour, baking powder, baking soda, sugar, and the remaining salt and black pepper. Add the remaining 2 tablespoons of cold butter in small pieces and rub it in with your fingers or a pastry cutter until coarse crumbs form.
7
7. Add the shredded sharp cheddar and chives to the flour mixture. Pour in the cold buttermilk and mix just until a shaggy dough forms; do not overmix.
8
8. Drop portions of dough over the hot filling in 6 to 8 rustic mounds, leaving small gaps for steam to escape.
9
9. Bake for 18 to 22 minutes at 220°C / 425°F, until the biscuits are golden brown and the filling is bubbling around the edges. If desired, let rest for 5 minutes before serving.
10
10. Serve hot, making sure each portion includes beef, vegetables, and a cheddar biscuit.

Chef tips

For the best texture, keep the butter and buttermilk very cold when making the biscuits. If the filling becomes too thick before baking, add a small extra splash of beef broth.

Substitutions

You can substitute the ground beef with ground turkey, though the flavor will be lighter. The cheddar can be replaced with Monterey Jack. If you do not have buttermilk, mix milk with a few drops of lemon juice and let it sit for 5 minutes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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