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Beef Cobbler | Can't Stay Out of the Kitchen | this sumptuous #beef entree is so hearty, filling and satisfying. It's the perfect comfort food for cold, winter nights. #beefpotpie #biscuits

Beef Cobbler

Teresa Ambra
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.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Beef Entree, Main Dish
Cuisine Southern
Servings 8
Calories 528 kcal

Equipment

  • 1 Dutch oven with lid
  • 1 sharp knife to cut vegetables
  • 1 wooden spoon
  • 1 vegetable peeler
  • 1 8x12" glass baking dish
  • 1 large mixing bowl
  • 1 large cookie scoop

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, washed thoroughly 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
  • 1 tsp. 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. ground 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% milk cold, or as needed
  • 2 tsp. baking powder

Instructions
 

BEEF FILLING:

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

CHEESE BISCUITS:

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

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

Nutrition

Calories: 528kcalCarbohydrates: 54gProtein: 34gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 93mgSodium: 1061mgPotassium: 722mgFiber: 5gSugar: 6gVitamin A: 2671IUVitamin C: 26mgCalcium: 395mgIron: 7mg
Keyword beef, beef stew, biscuits, cobbler, main dish
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