This is a last minute meal you can make with frozen ground beef for those nights when you don’t have a dinner plan and everyone’s hungry. You’ll have ⅓ pound of cooked ground beef left over for lunch tomorrow as a topping on a pizza, add it to mac and cheese, or add to some loaded baked potatoes.
Beef Pot Pie Filling:
1 pound ground beef (frozen is ok)
Clove or more of garlic, minced
Small onion, diced
4 cups vegetables, chopped
4 tablespoons butter
2 tablespoons flour
4 cups broth
Ingredients
Buttermilk Drop Biscuit Topping:
2 cups einkorn flour
1 tablespoon baking powder
1 teaspoon salt
1 tsp garlic powder
½ cup (1 stick) cold butter cut into small cubes
½ cup shredded cheddar cheese
¼ cup cold buttermilk
2 tablespoons melted butter for brushing after baking.
Instructions
Sift dry ingredients through a mesh strainer.
Cut butter into dry mixture with a pastry blender or stand mixer. I use my stand mixer because I have it. A pastry blender will make this job super easy for less than $15.
Put this flour mixture in the fridge while you get everything else going.
SIDE NOTE: You can make this biscuit mix ahead. Combine all the ingredients EXCEPT the buttermilk. Store in an airtight container in the fridge until you’re ready to bake. Pour it in a bowl, add the buttermilk, and you’ve got biscuits!
I use my 10 inch cast iron skillet for this because I can put it right in the oven to bake the biscuit topping.
Brown the ground beef and crumble. If frozen, put ground beef in the skillet on low heat and cover to defrost. Every couple minutes break up the meat that will begin thawing on the outer layer and flip the frozen burger over.
Once browned and crumbled, drain fat and transfer to a plate while you cook the vegetables. You can use the whole pound, or stretch it into another meal: Set aside about ⅓ of the cooked ground beef and put it in the refrigerator for another meal. (Add it to macaroni and cheese or a grilled cheese, or make some tacos)
If the pan you are browning your ground beef in isn’t oven safe, dump it into a casserole dish. If you’ll be baking this pie in your ovenproof skillet, leave the ground beef on the plate while you brown the vegetables.
Use the same skillet to melt 2 tablespoons butter or coconut oil and cook the vegetable mix (minus the garlic) until soft and browned. They don’t have to be cooked through because they will bake for 20 minutes or so to bake the biscuit topping.
Push veggies to the side (or add to the ground beef in the casserole dish and mix if you’re not baking in the skillet), add 2 more tablespoons of butter or coconut oil. Once melted, add the garlic and sprinkle 2 tbsp flour on the melted butter, stir it in, and cook until flour smells nutty- less than five minutes. Slowly stir in 4 cups of beef broth, then add the ground beef back into the skillet (if using an ovenproof skillet)
Take dry mixture for your biscuits out of the fridge and slowly stir in the buttermilk. You want the mixture to hold its shape, so if it seems too liquidy, add a little flour. It should be a sticky but stiff dough that holds its shape.
Drop biscuit mix in globs on top of the beef and vegetable mixture. You can also spread it flat across the top like a crust. Bake for 18-20 minutes at 425 or until biscuits are slightly browned.
Let sit 5 minutes before serving. Store leftovers in the fridge.
Cottage Pie with Einkorn Drop Biscuits
Easy weeknight recipe.
Can use frozen ground beef!
Ingredients
- BEEF AND VEGETABLE FILLING:
- 1 pound ground beef (frozen is ok)
- Clove or more of garlic, minced
- Small onion, diced
- 4 cups vegetables, chopped
- 4 tablespoons butter
- 2 tablespoons flour
- 4 cups broth
- BUTTERMILK BISCUIT TOPPING:
- 2 cups einkorn flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tsp garlic powder
- ½ cup (1 stick) cold butter cut into small cubes
- ½ cup shredded cheddar cheese
- ¼ cup cold buttermilk
- 2 tablespoons melted butter for brushing after baking.
Instructions
Sift dry ingredients through a mesh strainer.
Cut butter into dry mixture with a pastry blender or stand mixer. I use my stand mixer because I have it. A pastry blender will make this job super easy for less than $15.
Put this flour mixture in the fridge while you get everything else going.
SIDE NOTE: You can make this biscuit mix ahead. Combine all the ingredients EXCEPT the buttermilk. Store in an airtight container in the fridge until you’re ready to bake. Pour it in a bowl, add the buttermilk, and you’ve got biscuits!
I use my 10 inch cast iron skillet for this because I can put it right in the oven to bake the biscuit topping.
Brown the ground beef and crumble. If frozen, put ground beef in the skillet on low heat and cover to defrost. Every couple minutes break up the meat that will begin thawing on the outer layer and flip the frozen burger over.
Once browned and crumbled, drain fat and transfer to a plate while you cook the vegetables. You can use the whole pound, or stretch it into another meal: Set aside about ⅓ of the cooked ground beef and put it in the refrigerator for another meal. (Add it to macaroni and cheese or a grilled cheese, or make some tacos)
If the pan you are browning your ground beef in isn’t oven safe, dump it into a casserole dish. If you’ll be baking this pie in your ovenproof skillet, leave the ground beef on the plate while you brown the vegetables.
Use the same skillet to melt 2 tablespoons butter or coconut oil and cook the vegetable mix (minus the garlic) until soft and browned. They don’t have to be cooked through because they will bake for 20 minutes or so to bake the biscuit topping.
Push veggies to the side (or add to the ground beef in the casserole dish and mix if you’re not baking in the skillet), add 2 more tablespoons of butter or coconut oil. Once melted, add the garlic and sprinkle 2 tbsp flour on the melted butter, stir it in, and cook until flour smells nutty- less than five minutes. Slowly stir in 4 cups of beef broth, then add the ground beef back into the skillet (if using an ovenproof skillet)
Take dry mixture for your biscuits out of the fridge and slowly stir in the buttermilk. You want the mixture to hold its shape, so if it seems too liquidy, add a little flour. It should be a sticky but stiff dough that holds its shape.
Drop biscuit mix in globs on top of the beef and vegetable mixture. You can also spread it flat across the top like a crust. Bake for 18-20 minutes at 425 or until biscuits are slightly browned.
Let sit 5 minutes before serving. Store leftovers in the fridge.
