Description
A hearty and comforting casserole topped with flaky cheese biscuits, perfect for busy weeknights.
Ingredients
Scale
- 1 lb Ground beef (lean or 80/20)
- 2 tbsp Olive oil
- 1/2 cup Red onions, finely chopped
- 1/2 cup Carrots, finely chopped
- 1/2 cup Celery, finely chopped
- 1 tsp Garlic, finely minced
- 1 tsp Paprika
- 2 tbsp Tomato paste
- 1/2 tbsp Rosemary, fresh, finely chopped
- 1/2 tbsp Thyme, fresh
- 1/2 cup Peas, fresh or frozen
- 1 cup Chicken broth
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 cups All-purpose flour
- 1/2 tsp Salt (for biscuit dough)
- 1/2 tsp Baking powder
- 1/2 cup Butter, unsalted, chilled, cubed
- 1/4 cup White cheddar, grated
- 1/2 cup Yellow cheddar, grated
- 3/4 cup Buttermilk or Milk
Instructions
- In a skillet, sauté the ground beef in olive oil until browned and no longer pink.
- Add onions, carrots, celery, and garlic; sauté for another 2 minutes until onions are translucent.
- Stir in rosemary, thyme, paprika, and tomato paste, then add peas and chicken broth; season with salt and pepper, bring to a simmer, cover, and cook for 20 to 30 minutes until slightly thickened.
- For the biscuits, whisk flour, salt, and baking powder, cut in chilled butter until the mixture resembles coarse crumbs, mix in both cheddars, then stir in buttermilk or milk until just combined.
- Preheat oven to 425°F (220°C), pour the beef mixture into a casserole dish, drop biscuit dough by rounded scoops over the beef, bake for 20 to 25 minutes until biscuits are golden, then rest for 5 to 10 minutes before serving.
Notes
Serve with a side salad or steamed broccoli for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg