Biscuit Topped Steak Pie
Warm, hearty, and utterly comforting, this Biscuit Topped Steak Pie is the perfect dinner recipe to satisfy the whole family. Tender chunks of seared beef stew meat are slow-simmered with a medley of fresh vegetables like carrots, celery, and peas, all enveloped in a rich, savory beef and thyme gravy. The dish is crowned with golden, buttery biscuits, brushed with egg for a glossy finish, and baked to perfection. Ideal for cozy weeknights or as a crowd-pleasing Sunday supper, this one-pan wonder combines convenience and flavor, with a prep time of just 25 minutes and no need for complicated pie crusts, thanks to ready-to-use biscuit dough. Serve this rustic, comforting meal straight from the skillet for an impressive yet effortless centerpiece—comfort food at its finest.
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 2 tablespoons All-purpose flour
- 2.5 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Fresh thyme leaves
- 1 cup Frozen peas
- 8 pieces Biscuit dough (homemade or refrigerated)
- 1 large Egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Season the beef stew meat with salt and black pepper.
In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add the diced onion, stirring for 2-3 minutes until softened.
Add the minced garlic, diced carrots, and diced celery. Cook for an additional 3-4 minutes.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Stir in the Worcestershire sauce and fresh thyme leaves.
Return the seared beef to the skillet, reduce the heat to low, and let it simmer for 20 minutes. Stir occasionally.
Stir in the frozen peas and remove the skillet from heat.
Lay the biscuit dough over the top of the beef and vegetable mixture, evenly spacing the biscuits.
Brush the tops of the biscuits with the beaten egg for a shiny, golden finish.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the biscuits are cooked through and golden-brown.
Remove from the oven and let the pie rest for 5 minutes before serving.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
