Ropa Vieja Pot Pies with Pepper Jack Biscuits
Experience a bold fusion of comfort and Latin flavors with these Ropa Vieja Pot Pies topped with Pepper Jack Biscuits. This recipe reinvents the classic Cuban shredded beef stew by transforming it into an individual pot pie, filled with tender, braised beef, vibrant bell peppers, and briny green olives. Crowned with fluffy, cheesy pepper jack biscuits that bake to golden perfection, this dish combines the heartiness of a stew with the irresistible appeal of a flaky topping. Perfect for cozy dinners or special occasions, these pot pies are a creative twist on traditional comfort food, offering a savory, melt-in-your-mouth experience in every bite. Don't miss this standout recipe that highlights rich, slow-cooked flavors with a modern flair.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 1 cup Beef broth
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 leaf Bay leaf
- 1 cup Pitted green olives, sliced
- 1 cup Frozen peas
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 6 tablespoons Butter, cold and cubed
- 1 cup Pepper jack cheese, shredded
- 0.75 cup Milk
- 1 large Egg, beaten
Instructions
Preheat your oven to 325°F (163°C).
In an oven-safe Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and sear each side until browned, about 4 minutes per side. Remove the beef and set it aside.
Lower the heat to medium, and in the same pot, sauté the diced yellow onion, red bell pepper, and green bell pepper until softened, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste, cooking for 2 minutes to caramelize, then add the crushed tomatoes, beef broth, ground cumin, smoked paprika, dried oregano, and bay leaf. Stir well to combine.
Return the seared beef to the pot, cover, and transfer to the preheated oven. Braise for 2.5 hours until the beef is tender and shreds easily.
Remove the pot from the oven and shred the beef using two forks. Stir in the sliced green olives and frozen peas. Set aside.
Increase the oven temperature to 400°F (204°C).
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the shredded pepper jack cheese.
Add the milk gradually, mixing gently until the dough comes together. Do not overmix.
Divide the Ropa Vieja mixture into 6 oven-safe ramekins or small baking dishes. Place the dishes on a baking sheet for stability.
Scoop equal portions of the biscuit dough on top of each ramekin, flattening slightly. Brush the tops with beaten egg for a golden finish.
Bake for 20-25 minutes until the biscuits are golden brown and cooked through.
Let cool slightly before serving. Enjoy your Ropa Vieja Pot Pies with Pepper Jack Biscuits!
Nutrition Facts
Calories |
5495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.5 g | 471% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 9825 mg | 427% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 60.2 g | ||
| Protein | 253.4 g | 507% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1692 mg | 130% | |
| Iron | 53.6 mg | 298% | |
| Potassium | 6575 mg | 140% | |
*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.
