from Courtney Meyerhofer
This recipe is a beef rendition on the viral chicken pot pie with sourdough biscuits recipe.
Leftover tender roast beef simmered in beef bone broth with fall vegetables like onion, potatoes, carrots, topped with sourdough biscuits instead of being baked inside a crust. The biscuits give the recipe a delightful texture akin to a pot pie without the hassle of making a pie crust.
The inspiration from this recipe was from Noelle Kovary.
INGREDIENTS
Sourdough Biscuits:
1 stick cold butter, cut into cubes
1.5 cups flour
1 cup fed sourdough starter
1 Tbsp honey
1 tsp salt
1 tsp baking powder
½ tsp baking soda
Filling:
2 Tbsp butter
1 onion, chopped
4 potatoes, chopped
3 carrots, chopped
4 Tbsp flour
2.5 cups bone broth
½ tsp garlic powder
½ tsp onion powder
3-4 cups cooked beef roast, shredded
½ cup cream
METHOD
The night before, start the biscuits.
Sourdough Biscuits:
Cut cold butter cubes into flour with hands or pastry blender. Mix in sourdough and honey until well combined. Cover to ferment.
The day of, get the dish together.
Beef Pot Pie:
Preheat oven to 400 degrees.
Warm a cast iron skillet over medium heat and melt butter. Add veggies and cook for about 10 minutes or until they are all fork tender.
Add flour, broth, and spices, with a hefty pinch of salt, and stir well. When combined and simmering, lower heat to medium low and cover. Cook for 10 minutes, stirring halfway through.
While this is cooking, mix in salt, baking powder, and baking soda to the biscuits. Roll out to ½ inch thickness and cut biscuits with a jar, cup, or biscuit cutter.
Add beef and cream to skillet and stir well. Remove from heat, top with biscuits, and bake for 10-15 minutes in a 400 degree oven.
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