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Hamburger Vegetable Pot Pie Casserole
Andre Lewis

Hamburger Vegetable Pot Pie Casserole

Ground beef, peas, carrots and green beans make a brown-gravy filling under a sheet of homemade drop biscuits. One pound of meat stretches to eight because the vegetables and biscuit top carry equal weight. Keep the filling hot when the dough goes on so its underside bakes through.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup frozen cut green beans
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 6 tablespoons cold unsalted butter cubed
  • 1 cup whole milk

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch dish. Brown the beef, onion and carrots in a large skillet and drain.
  2. Stir in 2 tablespoons flour for 1 minute. Add broth, Worcestershire, 1/2 teaspoon salt and pepper and simmer until thick; fold in peas and green beans and spread the hot filling in the dish.
  3. Whisk the remaining 2 cups flour, baking powder and remaining salt. Cut in the cold butter until pebble-size, then stir in milk just until a shaggy dough forms.
  4. Drop the biscuit dough in 12 even mounds over the hot filling, leaving small gaps for steam.
  5. Bake for 30 to 35 minutes, until the biscuits are deep golden and cooked underneath. Rest 10 minutes.