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Hamburger Pot Pie with Herb Biscuits | Can't Stay Out of the Kitchen | this heavenly #potpie is amazing. Great comfort food any time of the year. #beef #biscuits #potatoes #carrots

Hamburger Pot Pie with Herb Biscuits

Teresa Ambra
Hamburger Pot Pie with Herb Biscuits is awesome comfort food. It has a delicious hamburger filling including potatoes, carrots, celery, onions and garlic with lots of fresh herbs. It's topped with homemade biscuits infused with thyme, oregano and parsley. This amazing potpie will have you salivating from the first bite!
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Beef Main Dish
Cuisine American
Servings 12
Calories 430 kcal

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

NOTE: If you do not have self rising flour, add 1 ½ tsp. baking powder, 1 tsp. baking soda and ½ tsp. salt to unbleached all-purpose flour.
 
NOTE: To make buttermilk, place regular milk in a cup measure. Add 2 tbsp. white vinegar or lemon juice. Allow milk to sit on counter for about 5 minutes until it thickens. Use in place of buttermilk in recipe.
 
NOTE: If you use anything under 93% lean ground beef, you will need to drain the meat before adding the beef broth.
 
NOTE: Make sure you cook the casserole long enough that the biscuits are not doughy in the middle. Because they're thicker they will take longer to cook all the way through than flatter biscuits.
 
Recipe adapted from Syrup and Biscuits.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 430kcalCarbohydrates: 38gProtein: 28gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 635mgPotassium: 956mgFiber: 4gSugar: 7gVitamin A: 4414IUVitamin C: 20mgCalcium: 117mgIron: 5mg
Keyword beef, biscuits, carrots, ground beef, main dish, pot pie, potatoes
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