Gluten Free Living – 2015
Okay, do I have a dinner meal to rave over! Beef Pot Pie with Herbed Biscuits is so fantastic, I bet you’ll put this on a regular dinner menu after giving it a try. Stew beef is combined in a wonderful sauce made with fresh herbs, Better Than Bouillon base and Worcestershire sauce. Then you combine it with veggies before topping it with mouthwatering Herbed Biscuits. While I made the biscuits and the pot pie gluten free, you can always use regular flour in place of gluten free flour if you don’t have gluten intolerance.
We had some friends in our Sunday school class lose a close relative a couple of weeks ago. Jeff’s uncle passed away unexpectantly after having a heart attack just after pulling off the road while driving. Jeff and his uncle were very close so it was a difficult time. I offered to make up a meal for them. Debra has full blown Celiac Disease so I planned a menu around that, including Honey Glazed Carrots, a Pea Salad with Bacon and Cheese and Chocolate Chip Toffee Bars (which were not gluten free but I made for her kids).
I found an old recipe in my collection of clippings from years gone by that I had been wanting to try, but by the time I got finished with it, it didn’t look anything like the original. One of the things I did was to use Better Than Bouillon Base instead of beef bouillon. Karen at The Food Charlatan got me hooked on using this ingredient after making her Beef and Barley Soup recipe. Love the stuff and it adds really great flavor.
I believe you will find this recipe so hearty and satisfying you will want to make it often. If you don’t want to mess with homemade biscuits then you can always top this Beef Pot Pie with refrigerated biscuits from the store, but these homemade biscuits are really wonderful and probably the best gluten free baked good I’ve made so far (as far as texture goes). I have tons of homemade biscuit recipes on my blog. One of the things you will notice is that I don’t make my biscuits like flat hockey pucks. I pat the dough out so that it is at least an inch high (sometimes more!) to begin with. Then the biscuits puff up so they are about 2 inches in height. S-C-R-U-M-P-T-I-O-U-S!!!! I’m sorry I failed to take very many pictures of the process, but check out any of my other biscuit recipes and you will find more pictures available if you don’t make homemade biscuits very often.
I put the dough on a floured surface. Sprinkle more flour (gluten free artisan flour) on top, and work the flour into the sticky dough with my fingers at first. Then, I use my hands and knead it for a few minutes until the dough is no longer sticky and the right consistency for biscuits. I also like to brush the biscuits with melted butter before and after baking. This softens them up a little so they are not hard afterwards.
I recommend cooking the stew beef in some water on top of the stove for about an hour or so (until tender), before adding veggies and sauce ingredients. Otherwise, the veggies will be cooked and the beef will still be chewy and not tender. I make the pot pie quite thick rather than soupy. But you can adjust the thickening to what your family prefers.
If you have leftover pot roast or leftover veggies from other meals or garden veggies you want to use up, almost any combination will work with this fantastic recipe. For that matter, if you have a favorite biscuit recipe, that would work too. This is one of those recipes that can be a little different every time you make it!
For an amazing down-home recipe your family will rave over, give Beef Pot Pie with Herbed Biscuits a try. I guarantee you’ll be making another batch really soon after one bite of this delicious casserole. 🙂
Beef Pot Pie with Herbed Biscuits is amazing.
I made this dish gluten free by using Pamela’s gluten free Artisan blend flour. If you’re not gluten intolerant, regular flour will work as well.
Every bite of Beef Pot Pie with Herbed Biscuits is amazing. Your family will love this recipe.
Here’s what I did.
I used these ingredients for the Beef Pot Pie.
Brown beef in a couple of tablespoons of olive oil. Add 1-2 cups water. Cover with lid and bring to a simmer. Simmer over low to medium heat for about 45 minutes to an hour or until meat is tender. You may have to add more water if it evaporates too much. Remove beef and broth to a bowl and set aside.
Heat remaining 3 tablespoons of olive oil in Dutch oven. Add onions, celery and peppers and saute a few minutes until vegetables are soft.
Add beef and broth, frozen mixed vegetables, Worcestershire sauce, salt, pepper, thyme and Better Than Bouillon base.
Now add 4 cups of hot water and stir to combine. Cover with lid. Simmer over medium heat for 45 minutes to an hour or until beef and veggies are tender. Add more water if necessary.
Mix gluten free flour (or regular flour) and water together and whisk until no lumps remain. Add to beef mixture as desired to get the consistency you desire. I did NOT use all of the paste mixture.
We like the pot pie about this thick. Pour mixture into a greased 9×13″ glass baking dish. While beef and veggies are cooking, prepare Herbed Biscuits.
I used these ingredients to make the Herbed Biscuits
Place gluten free flour (or regular flour), salt, baking soda, baking powder, parsley, thyme, rosemary and sour cream in a large mixing bowl.
Mix until crumbly.
Add half-and-half, cream, or evaporated milk. You can also use buttermilk.
Stir to combine.
Sprinkle surface with gluten free flour (or regular flour). Place biscuit dough on top and sprinkle generously with more flour.
Work flour into dough with your fingers until not quite as sticky. Add more flour as necessary. With hands knead in more flour until you get the right texture for biscuits. Pat biscuit dough into a round at LEAST one inch high. With a floured biscuit cutter, cut biscuits. Form scraps into biscuits as well and cut with floured biscuit cutter.
Place biscuits on top of Beef Pot Pie. If desired, brush biscuits with melted butter.
Bake biscuits at 425 for 20-25 minutes until biscuits are golden brown and the middles are cooked through. Brush each biscuit with melted butter.
Serve Beef Pot Pie with your favorite side dish or salad.
This shows how high my biscuits get. They are wonderfully light and fluffy and taste great. These are gluten free biscuits so you can see they turned out just as well as regular biscuits and they had excellent taste and texture.
Scoop Beef Pot Pie out of dish making sure each serving gets an Herbed Biscuit.
This is the pan I made for Jeff and Debra and their boys. Serving food you take to others in foil pans is so much easier. You don’t have to worry about getting your pans back, and they don’t have to worry about who brought what and getting pans or special dishes back to each person who brings meals!
Here’s the recipe.
BEEF POT PIE WITH HERBED BISCUITS
(My own concoction)
- 2 lbs. stew beef
- 4-6 tbsp. olive oil
- 1 small onion, chopped
- 1 red, orange or yellow bell pepper, chopped
- 2 12-oz. pkg. frozen mixed vegetables
- 2 tsp. Worcestershire sauce
- 2 tbsp.[url href=”http://www.betterthanbouillon.com/” target=”_blank”]Better Than Bouillon[/url] base
- 2 ribs celery, diced
- ½ tsp. salt
- 1 tsp. thyme
- ½ tsp. pepper
- ¼ cup [url href=”http://www.pamelasproducts.com/products/baking-mixes/artisan-flour-blend/” target=”_blank”]Pamela’s gluten free artisan flour[/url]
- ½ cup cold water
- 4-6 cups hot water
- extra water
- Pour about 3 tablespoons olive oil into the bottom of a large Dutch oven.
- Heat oil over medium heat.
- Add beef and brown.
- Add 1-2 cups water, cover with lid and simmer for 45 minutes to an hour or until beef is tender.
- You may have to add more water.
- Remove beef and liquid from Dutch oven and set aside.
- Add remaining oil to skillet or Dutch oven.
- Add onion, bell pepper and celery and sauté a few minutes until vegetables are soft.
- Add 4 cups hot water and the beef broth mixture back into the Dutch oven.
- Add Worcestershire sauce, bouillon base, salt, pepper, thyme and mixed vegetables.
- Simmer over medium heat for about an hour until beef and veggies are tender.
- Add additional water, if necessary.
- Whisk flour and cold water together and add as much of the thickening mixture as necessary to achieve the desired thickness.
- Pour beef mixture into a greased 9×13” glass baking dish.
- While beef is cooking, prepare biscuits.
- Preheat oven to 425°.
- Place biscuits on top of the beef mixture.
- Bake about 20-25 minutes until biscuits are baked and lightly golden on top.
- Brush biscuits with melted butter.
- 2 cups Pamela’s gluten free artisan flour (plus more flour to use to knead the biscuit dough)
- 1 ½ tsp. salt
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 2 tbsp. parsley
- 1 tsp. thyme
- 1 tsp. rosemary
- ¼ cup milk (I used 2 %)
- ¾ to 1 cup half-and-half
- 1 cup sour cream
- melted butter
- Stir flour, salt, baking powder, baking soda, salt, thyme and rosemary together.
- Add sour cream, milk and half-and-half and stir with a wooden spoon to combine.
- Sprinkle artisan flour on countertop.
- Place biscuit dough on top.
- Sprinkle with more flour and work flour into the dough until the dough is no longer sticky.
- Shape with hands into an oval or round at least one-inch high.
- Dip biscuit cutter in flour and cut biscuits out of dough.
- Use scrap dough and shape into a couple more biscuits until all the dough is used.
- Place biscuits on top of Beef Pot Pie in baking dish and bake at 425 for 20-25 minutes or until biscuits are lightly golden.
- Brush melted butter over top of each biscuit.
Beef Pot Pie with Herbed Biscuits is so savory and scrumptious you will want to serve this regularly!
While I used stew beef, you can also use up leftover beef and chuck roast for this recipe. You just won’t have to cook the stew in more water for an hour before adding the veggies.