Hamburger Pot Pie with Herb Biscuits

🧂 Ingredients

• 2 cups potatoes

  peeled and cubed
• 2 cups carrots

  peeled and cubed
• 2 tbsp. avocado oil
• 2 large sweet onions

  diced (or use white onions) (I used one whopper-sized onion)
• 1 large leek

  green top removed, thoroughly washed and diced
• 2 ribs celery

  diced
• 3 cloves garlic

  minced
• 2 1/2-3 lbs. 93-96% lean ground beef
• 1/2 cup UNBLEACHED all-purpose flour
• 1 qt. beef stock
• 1/4 cup tomato paste

  (Mix paste with 1/4 to 1/2 cup water)
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. fresh thyme

  minced (I used 1/2 tsp. dried thyme)
• 1/2 tsp. dried marjoram
• 1 tsp. dried parsley

  (or half teaspoon fresh parsley)
• water

  as needed to parboil potatoes and carrots
• 2 cups self-rising flour

  plus more for working the dough
• 1/2 cup unsalted butter

  cubed and chilled
• 1 tbsp. fresh thyme

  minced
• 1 tbsp. fresh oregano

  minced
• 2 tbsp. curly leaf parsley

  minced
• 1 cup buttermilk

  or soured milk (see note below)
• 2 tbsp. avocado oil

  (or olive oil)
• 1 tsp. Salt and pepper

  to taste
• 1 tsp. fresh thyme

  minced, for top of biscuits

Instructions

• 1 In a medium-sized saucepan over medium to high heat, bring water to a boil.
• 2 Add potatoes and carrots and parboil for 5 minutes or until slightly tender.
• 3 Drain in colander and set aside.
• 4 In a large stock pot or Dutch oven, heat oil over medium to high heat.
• 5 Add onions, leek and celery.
• 6 Cook about five minutes, until veggies are tender.
• 7 Add garlic and cook an additional two minutes until garlic is fragrant.
• 8 Add ground beef and continue cooking until beef is no longer pink.
• 9 Use a hamburger chopper to break the meat up into tiny pieces.
• 10 Stir in flour until completely incorporated.
• 11 Slowly add beef stock, about ¼ cup at a time stirring until all the stock is
  added.
• 12 Add tomato sauce and seasonings.
• 13 Stir in drained potatoes and carrots.
• 14 Check seasoning and increase if necessary.
• 15 Remove from heat.
• 16 Pour mixture into a well-greased 9x13” glass baking dish.
• 17 Top with Herb Biscuits.
• 18 Sprinkle biscuits with salt, pepper and fresh thyme.
• 19 Bake at 350° for 45-60 minutes or until mixture is bubbly and biscuits are
  golden brown.
• 20 Place flour in a large mixing bowl.
• 21 Stir in salt.
• 22 Cut in butter with a pastry mixer until flour resembles coarse crumbs.
• 23 Stir in herbs and pepper.
• 24 Pour in buttermilk and stir until well mixed.
• 25 The dough will be soft and sticky.
• 26 Place dough onto a well-floured surface.
• 27 Sprinkle with additional flour and continue to work the flour into the dough,
  kneading gently until it is no longer sticky and forms a ball.
• 28 Roll dough out to 1 or 1 1/2 inches thick.
• 29 Cut biscuits with a 2-inch biscuit cutter dipped in flour.
• 30 Gently re-form and re-roll dough until all of the scraps are used up.
• 31 Cover beef filling with herb biscuits.
• 32 Brush tops of biscuits with avocado oil and sprinkle with salt, pepper and fresh
  thyme leaves.
• 33 Bake at 350° for 45-60 minutes or until mixture is bubbly and biscuits are
  golden brown.

Nutrition Info