Hamburger Pot Pie with Herb Biscuits
I love, love, love Hamburger Pot Pie with Herb Biscuits! Every now and then you hit a bulls-eye with a new recipe try. This was one of those recipes. The hamburger filling is delicious. It’s filled with potatoes, carrots, celery, leeks, onions and several seasonings that make it irresistible. Then it’s topped with herb-flavored biscuits. The combination is unbeatable and one we enjoyed down to the very last drop. The leftovers were also wonderful.
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I have to admit I love pot pies. Turkey, Chicken, Beef, gluten free–I even have one with beef and butternut squash which is terrific. I’ve never made one with hamburger before. It was fantastic and the biscuits were delicious too. I found this Hamburger Pot Pie with Herb Biscuits totally satisfying, filling and one of the best comfort foods ever!
If you’re looking for a tasty recipe that’s great for any family meal, I can’t rave about this entree enough. It isn’t something you can slap together in five tor ten minutes, but it’s absolutely heavenly and worth the effort. It’s fairly economical and you can probably squeeze 12 servings out of this recipe if you serve it with a side salad and fruit.
This recipe is featured at All Free Casserole Recipes here.
Hamburger Pot Pie with Herb Biscuits is awesome. One of the best comfort foods you’ll ever eat!
This well seasoned entree is succulent and amazing.
Hamburger Pot Pie with Herb Biscuits is great country-style fare your whole family will love.
Here’s what I did.
I used these ingredients for the hamburger filling, plus water to parboil the potatoes and carrots.
Place avocado oil in a Dutch oven or large stock pot. Add celery, onion and leeks. Saute about 5 minutes until veggies are tender.
Add garlic and continue cooking a few minutes until garlic is fragrant.
Add ground beef. Cook until beef is browned.
Stir in flour .
Add beef broth one-quarter cup at a time until all is incorporated.
Add tomato paste, salt, pepper, parsley, thyme and marjoram.
In a large pot bring water to a boil. Add potatoes and carrots and boil about 5 minutes. Drain. Add to hamburger mixture in pot.
Heat through. Check seasonings. Add more if necessary.
Grease a 9×13″ glass baking dish. Pour hamburger mixture into dish. Set aside.
I used these ingredients to make the Herb Biscuits.
Combine flour with salt. Chill butter. Cut in cubes. Work butter into flour with a pastry blender.
Add buttermilk, oregano, parsley, thyme and pepper.
Stir to combine.
Place flour on a bread board. Add biscuit dough. Sprinkle more flour over top of dough. Work flour into biscuit dough with fingers.
Knead biscuit dough lightly adding additional flour as needed until mixture is no longer sticky about 3-5 minutes. Don’t overwork the dough.
Shape the dough with your hands into a one-to-two inch high round. You don’t want flat biscuits.
Dip pastry cutter in flour. (I used a mason jar). Cut biscuits. Form any extra scrap biscuit dough into rounds so all can be cut and used up.
Place biscuits on top of hamburger mixture. Brush biscuits with avocado oil. Sprinkle tops with salt, pepper and fresh thyme leaves.
Bake at 350 for 45 to 60 minutes until biscuits are no longer doughy and filling is bubbly.
Serve Hamburger Pot Pie with Herb Biscuits garnished with additional fresh thyme leaves, if desired.
Here’s a view of the biscuits. In order to cook the biscuits all the way through, you may need to cook this casserole close to an hour.
This was one of the best comfort foods I’ve ever eaten.
Here’s the recipe.
HAMBURGER POT PIE WITH HERB BISCUITS
(Recipe inspired by Syrup and Biscuits)
Hamburger Pot Pie with Herb Biscuits
Equipment
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 large sauce pan with lid
- 1 colander
- 1 stock pot with lid
- 1 hamburger chopper to break the meat up into tiny pieces while frying
- 1 wooden spoon
- 1 9x13" glass baking dish
- 1 biscuit cutter or glass
- 1 pastry blender
Ingredients
BEEF FILLING:
- 2 cups potatoes peeled and cubed
- 2 cups carrots peeled and cubed
- 2 tbsp. avocado oil
- 2 large sweet onions diced (or use white onions) (I used one whopper-sized onion)
- 1 large leek green top removed, thoroughly washed and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 1/2-3 lbs. 93-96% lean ground beef
- 1/2 cup UNBLEACHED all-purpose flour
- 1 qt. beef stock
- 1/4 cup tomato paste (Mix paste with 1/4 to 1/2 cup water)
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. fresh thyme minced (I used 1/2 tsp. dried thyme)
- 1/2 tsp. dried marjoram
- 1 tsp. dried parsley (or half teaspoon fresh parsley)
- water as needed to parboil potatoes and carrots
HERB BISCUITS:
- 2 cups self-rising flour plus more for working the dough
- 1/2 cup unsalted butter cubed and chilled
- 1 tbsp. fresh thyme minced
- 1 tbsp. fresh oregano minced
- 2 tbsp. curly leaf parsley minced
- 1 cup buttermilk or soured milk (see note below)
- 2 tbsp. avocado oil (or olive oil)
- 1 tsp. Salt and pepper to taste
- 1 tsp. fresh thyme minced, for top of biscuits
Instructions
BEEF FILLING:
- In a medium-sized saucepan over medium to high heat, bring water to a boil.
- Add potatoes and carrots and parboil for 5 minutes or until slightly tender.
- Drain in colander and set aside.
- In a large stock pot or Dutch oven, heat oil over medium to high heat.
- Add onions, leek and celery.
- Cook about five minutes, until veggies are tender.
- Add garlic and cook an additional two minutes until garlic is fragrant.
- Add ground beef and continue cooking until beef is no longer pink.
- Use a hamburger chopper to break the meat up into tiny pieces.
- Stir in flour until completely incorporated.
- Slowly add beef stock, about ¼ cup at a time stirring until all the stock is added.
- Add tomato sauce and seasonings.
- Stir in drained potatoes and carrots.
- Check seasoning and increase if necessary.
- Remove from heat.
- Pour mixture into a well-greased 9x13” glass baking dish.
- Top with Herb Biscuits.
- Sprinkle biscuits with salt, pepper and fresh thyme.
- Bake at 350° for 45-60 minutes or until mixture is bubbly and biscuits are golden brown.
HERB BISCUITS:
- Place flour in a large mixing bowl.
- Stir in salt.
- Cut in butter with a pastry mixer until flour resembles coarse crumbs.
- Stir in herbs and pepper.
- Pour in buttermilk and stir until well mixed.
- The dough will be soft and sticky.
- Place dough onto a well-floured surface.
- Sprinkle with additional flour and continue to work the flour into the dough, kneading gently until it is no longer sticky and forms a ball.
- Roll dough out to 1 or 1 1/2 inches thick.
- Cut biscuits with a 2-inch biscuit cutter dipped in flour.
- Gently re-form and re-roll dough until all of the scraps are used up.
- Cover beef filling with herb biscuits.
- Brush tops of biscuits with avocado oil and sprinkle with salt, pepper and fresh thyme leaves.
- Bake at 350° for 45-60 minutes or until mixture is bubbly and biscuits are golden brown.
Notes
Recipe adapted from Syrup and Biscuits.
© Can’t Stay Out of the Kitchen
Nutrition
Hamburger Pot Pie with Herb Biscuits is a great entree for cool, winter nights when you want a stick-to-your-rib meal.
Every bite is marvelous.
The biscuits are nice and fluffy, but the seasonings make the difference.
If you enjoy savory dishes, give Hamburger Pot Pie with Herb Biscuits a try soon.
You may also enjoy these delicious recipes!
Beef Pot Pie with Herbed Biscuits
Beef and Butternut Squash Potpie
Hamburger Pot Pie with Herb Biscuits
Equipment
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 large sauce pan with lid
- 1 colander
- 1 stock pot with lid
- 1 hamburger chopper to break the meat up into tiny pieces while frying
- 1 wooden spoon
- 1 9×13" glass baking dish
- 1 biscuit cutter or glass
- 1 pastry blender
Ingredients
BEEF FILLING:
- 2 cups potatoes peeled and cubed
- 2 cups carrots peeled and cubed
- 2 tbsp. avocado oil
- 2 large sweet onions diced (or use white onions) (I used one whopper-sized onion)
- 1 large leek green top removed, thoroughly washed and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 1/2-3 lbs. 93-96% lean ground beef
- 1/2 cup UNBLEACHED all-purpose flour
- 1 qt. beef stock
- 1/4 cup tomato paste (Mix paste with 1/4 to 1/2 cup water)
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. fresh thyme minced (I used 1/2 tsp. dried thyme)
- 1/2 tsp. dried marjoram
- 1 tsp. dried parsley (or half teaspoon fresh parsley)
- water as needed to parboil potatoes and carrots
HERB BISCUITS:
- 2 cups self-rising flour plus more for working the dough
- 1/2 cup unsalted butter cubed and chilled
- 1 tbsp. fresh thyme minced
- 1 tbsp. fresh oregano minced
- 2 tbsp. curly leaf parsley minced
- 1 cup buttermilk or soured milk (see note below)
- 2 tbsp. avocado oil (or olive oil)
- 1 tsp. Salt and pepper to taste
- 1 tsp. fresh thyme minced, for top of biscuits
Instructions
BEEF FILLING:
- In a medium-sized saucepan over medium to high heat, bring water to a boil.
- Add potatoes and carrots and parboil for 5 minutes or until slightly tender.
- Drain in colander and set aside.
- In a large stock pot or Dutch oven, heat oil over medium to high heat.
- Add onions, leek and celery.
- Cook about five minutes, until veggies are tender.
- Add garlic and cook an additional two minutes until garlic is fragrant.
- Add ground beef and continue cooking until beef is no longer pink.
- Use a hamburger chopper to break the meat up into tiny pieces.
- Stir in flour until completely incorporated.
- Slowly add beef stock, about ¼ cup at a time stirring until all the stock is added.
- Add tomato sauce and seasonings.
- Stir in drained potatoes and carrots.
- Check seasoning and increase if necessary.
- Remove from heat.
- Pour mixture into a well-greased 9×13” glass baking dish.
- Top with Herb Biscuits.
- Sprinkle biscuits with salt, pepper and fresh thyme.
- Bake at 350° for 45-60 minutes or until mixture is bubbly and biscuits are golden brown.
HERB BISCUITS:
- Place flour in a large mixing bowl.
- Stir in salt.
- Cut in butter with a pastry mixer until flour resembles coarse crumbs.
- Stir in herbs and pepper.
- Pour in buttermilk and stir until well mixed.
- The dough will be soft and sticky.
- Place dough onto a well-floured surface.
- Sprinkle with additional flour and continue to work the flour into the dough, kneading gently until it is no longer sticky and forms a ball.
- Roll dough out to 1 or 1 1/2 inches thick.
- Cut biscuits with a 2-inch biscuit cutter dipped in flour.
- Gently re-form and re-roll dough until all of the scraps are used up.
- Cover beef filling with herb biscuits.
- Brush tops of biscuits with avocado oil and sprinkle with salt, pepper and fresh thyme leaves.
- Bake at 350° for 45-60 minutes or until mixture is bubbly and biscuits are golden brown.
2 Comments
Shelle
February 9, 2017 at 4:50 pm
I JUST made this tonight. Another great recipe.
Teresa
February 9, 2017 at 8:37 pm
Hi, Shelly, I thought this was a fantastic recipe on my first try, too. Thanks for letting me know.