Beef Cobbler is one of those comfort foods I absolutely love. I can eat this every day during the fall and winter. I love Beef Pot Pie, Chicken Pot Pie or Chicken Cobbler. Anything with rich, creamy gravies mixed with vegetables and meat and then topped with biscuits is terrific in my eyes. 🙂

This is the tale of a colossal fail and a fantastic success. I tried to make the first version with gluten free biscuits. However, they ended up tough and it just wasn’t what I was hoping for. I served it for our Friday night care group, and was so saddened when it didn’t turn out as well as I would have liked. But thankfully, someone else had brought Chicken Tortilla Soup that night so we didn’t go hungry!

So I scrapped the idea of going gluten free 🙁  .  In my second try, I made regular drop biscuits that were amped up with cheese and seasonings. I also eliminated some of the ingredients I had used in the filling part of the first version that were similar to my Chicken Cobbler recipe. The addition of cream just didn’t work with beef. I took out a few things and added a few things. 🙂

My second version of this recipe turned out a lot better than the first! This time the recipe came together like clockwork and turned out great. While I don’t eat a lot of gluten these days, I do splurge every now and then. This was one of those occasions when I splurged.

I had made Prime Rib Roast for Thanksgiving and again in December last year. I had some leftover meat that I needed to use up and that’s when this recipe was born. I seasoned the beef filling with some of my favorite herbs: thyme, marjoram and parsley. Then added Liquid Smoke to give it that kick it needed. I tossed in lots of veggies like carrots, peas, bell peppers, onion, garlic, leeks and celery to provide flavor and vitamins. I topped it all with melt-in-your-mouth cheesy biscuits. (Yes, I was in seventh heaven).

The second result was succulent and sumptuous. It was certainly perfect comfort food this time of the year. If you’re looking for your version of comfort food, then give Beef Cobbler a try. The biscuits alone are worth a try. 🙂  I found this entree so hearty, filling and totally satisfying. (Sigh.) I think it’s time for another round. 🙂

Beef Cobbler will make your heart sing. 🙂

This beef entree is so comforting during cold, winter nights.

Every bite of Beef Cobbler will have you salivating.

This biscuits are amazing too. They’re filled with cheddar cheese, garlic powder, thyme, parsley and chives. The amped up flavors turn dull, lifeless biscuits into sensational!

Here’s what I did.

I used these ingredients to make the beef filling. The mason jar contains pink Himalayan sea salt. The measuring cup contains unbleached flour.

Melt butter in a large enameled cast iron Dutch Oven. (I love enameled cast iron. It’s my favorite surface to cook in.) Add carrots, celery, onions, red bell pepper, leeks and garlic.

Saute about 10 minutes until carrots are fork tender.

Add peas. Stir to combine.

Sprinkle flour over top of veggies. Stir to combine and allow to cook about 1-2 minutes.

Add beef broth.

Stir to combine.

Add pink Himalayan sea salt, pepper, marjoram, parsley and thyme. Add  Liquid Smoke.

Stir to combine and heat through about 5 minutes until mixture thickens. Stir continuously.

Add beef. I used leftover Prime Rib. But leftover steak or pot roast is perfectly fine here too.

Stir to combine and heat through.

Grease an 8×12″ glass baking dish. Add beef mixture. Set aside while preparing biscuits.

I used these ingredients to make the biscuits.

Place flour in a mixing bowl. Add pink Himalayan sea salt, pepper, garlic powder, thyme and parsley. Stir ingredients to combine.

Add cheddar cheese, fresh snipped chives and 2% milk.

Stir ingredients to combine.

With a large 1/4 cup cookie scoop, scoop biscuit mixture.

Place biscuit mixture on top of beef filling. I actually had enough biscuit mixture to make 14 biscuits so I cooked the other two biscuits separately.

Bake at 400 degrees for 18-23 minutes or until biscuits are golden brown and cooked through. I insert a toothpick in one down to the bottom of the biscuit to see if the dough is cooked through or still doughy.

Beef Cobbler is one of those foods you can never get enough of.

If you enjoy biscuits and beef pot pie, you’ll love this terrific recipe.

Your family will love eating Beef Cobbler on Saturday nights after a hectic day at sporting events with kids.

Beef Cobbler is hearty, filling and so, so satisfying.

BEEF COBBLER

(My own concoction)

Print Recipe

Beef Cobbler Yum

This fantastic beef pot pie recipe is filled with leftover roast beef, peas, carrots & other veggies. It's topped with amazing melt-in-your-mouth cheesy biscuits. Perfect comfort food for fall or winter nights.

Course

Beef Entree

Cuisine

Southern

Prep Time

25 minutes

Cook Time

40 minutes

Servings

Ingredients

BEEF FILLING:

• 3 cups leftover beef from prime rib, steak or roast, cubed
• 1/2 cup carrots peeled and sliced
• 1/2 cup celery diced
• 1/2 cup onion diced
• 1/2 cup leeks green top removed, diced
• 2 cloves garlic minced
• 1/2 red bell pepper chopped
• 1 cup frozen peas
• 1/4 cup unsalted butter
• 1/3 cup UNBLEACHED flour
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried thyme
• 1 tsp. dried parsley
• 1/2 tsp. liquid smoke
• 1 tsp. pink Himalayan sea salt
• 1/2 tsp. ground black pepper
• 16 oz. container beef broth
• fresh thyme leaves for garnish, as desired

CHEESE BISCUITS:

• 1 1/2 cups sharp cheddar cheese shredded
• 1 1/2 tsp. garlic powder
• 1 tsp. pink Himalayan sea salt
• 2/3 tsp. black pepper
• 2/3 tsp. dried thyme
• 1 tbsp. dried parsley
• 3 cups UNBLEACHED all-purpose flour (If you use self-rising flour omit baking powder)
• 1/2 cup fresh, snipped chives
• 1 1/3 to 1 1/2 cups 2 % cold milk as needed
• 2 tsp. baking powder

Course Beef Entree Cuisine Southern Prep Time 25 minutes Cook Time 40 minutes Servings Ingredients BEEF FILLING: 3 cups leftover beef from prime rib, steak or roast, cubed 1/2 cup carrots peeled and sliced 1/2 cup celery diced 1/2 cup onion diced 1/2 cup leeks green top removed, diced 2 cloves garlic minced 1/2 red bell pepper chopped 1 cup frozen peas 1/4 cup unsalted butter 1/3 cup UNBLEACHED flour 1/2 tsp. dried marjoram 1/2 tsp. dried thyme 1 tsp. dried parsley 1/2 tsp. liquid smoke 1 tsp. pink Himalayan sea salt 1/2 tsp. ground black pepper 16 oz. container beef broth fresh thyme leaves for garnish, as desired CHEESE BISCUITS: 1 1/2 cups sharp cheddar cheese shredded 1 1/2 tsp. garlic powder 1 tsp. pink Himalayan sea salt 2/3 tsp. black pepper 2/3 tsp. dried thyme 1 tbsp. dried parsley 3 cups UNBLEACHED all-purpose flour (If you use self-rising flour omit baking powder) 1/2 cup fresh, snipped chives 1 1/3 to 1 1/2 cups 2 % cold milk as needed 2 tsp. baking powder

Instructions

BEEF FILLING:

1. In a Dutch oven, melt butter over low to medium heat.
2. Add carrots, celery, bell pepper, garlic, onion and leeks.
3. Sauté until tender, about 10 minutes or when carrots are about fork tender.
4. Add peas and stir to combine.
5. Sprinkle flour over top of veggies and stir to combine.
6. Cook another 2 minutes.
7. Add beef broth or stock, thyme, marjoram, liquid smoke, salt and pepper and slowly until incorporated.
8. Cook until thickened—about 5 minutes.
9. Stir in beef.
10. Grease an 8x12” glass baking dish.
11. Pour beef mixture into prepared dish.
12. Top with dollops of biscuit dough.
13. Bake at 400° for 18-23 minutes or until biscuits are cooked through and biscuits are golden brown.
14. Garnish with fresh thyme before serving.

CHEESE BISCUITS:

1. In a large bowl, combine flour, baking powder, garlic powder, salt, pepper, thyme, parsley, chives, cheese and milk.
2. Stir just until combined.
3. Dollop biscuit dough with a large spoon or cookie scoop on top of the beef mixture.
4. Bake at 400° for 18-23 minutes or until biscuits are cooked through and biscuits are golden brown.

Recipe Notes

NOTE: Your biscuits may take longer to cook if you have a slower oven.

NOTE: Insert a toothpick down to the bottom of the biscuit to check doneness. If biscuit seems doughy, cook longer.

NOTE:I think I used self-rising flour when I made this the first time and that's why I didn't include baking powder in the recipe. Unless you use self-rising flour you will need to add two teaspoons baking powder for the biscuits to raise properly.

^© Can’t Stay Out of the Kitchen

You can use leftover roast beef, steak or prime rib in this recipe.

I love cheesy biscuits and these are wonderful.

Time for a forkful of Beef Cobbler before I pass out! 🙂

You may enjoy these delicious recipes!

Beef Pot Pie

Beef Pot Pie with Herbed Biscuits

Beef and Butternut Squash Potpie