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Pan of Beef Pot Pie Casserole on a wooden table from overhead.
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5 from 3 votes

Beef Pot Pie Casserole

Filled with tender beef and lots of vegetables, Beef Pot Pie Casserole is a hearty and satisfying meal!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Keyword: Beef Pot Pie Casserole
Servings: 8 people
Calories: 504kcal
Author: Amanda Rettke-iambaker.net

Ingredients

  • 1 ½ pounds beef sirloin or beef stew meat, cubed (about 3 cups)
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon pepper

Biscuits

  • ¼ cup (½ stick / 57 g) unsalted butter
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 cup (245 g) whole milk
  • 2 cups (226 g) mild cheddar cheese, shredded

Casserole

  • ¼ cup (½ stick / 57 g) unsalted butter
  • 3 cups (24 ounces / 720 g) beef broth
  • 2-3 Russet potatoes, peeled, diced (about 2 cups)
  • 1 cup (122 g) carrots, sliced (about 2 medium carrots)
  • 1 cup (134 g) peas, frozen
  • 1 can (15 ounces) corn kernels, drained
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 beef bouillon cube, crushed (or 1 teaspoon bouillon powder)
  • ½ cup (64 g) cornstarch
  • ½ cup (122.5 g) whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano

Topping

  • ½ teaspoon dried parsley
  • 2 tablespoons butter, melted

Instructions

  • Preheat oven to 425°F.
  • Season the beef with one teaspoon salt and pepper. Set aside.

Biscuits

  • Line a baking sheet with parchment paper. Set aside.
  • In a medium microwave-safe bowl, add butter. Heat until butter is melted (about 45 seconds). Set aside to cool slightly.
  • To a large mixing bowl, add the flour, sugar, baking powder, garlic powder, and one teaspoon salt. Whisk until well combined.
  • Pour the milk into the slightly cooled melted butter. Stir well.
  • Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not overmix. Fold in shredded cheese until it is evenly distributed.
  • Using about ¼ cup of the mixture per biscuit, form into a total of 8 biscuits, about 3 inches in diameter. Place onto lined baking sheet.
  • Transfer the biscuits to the refrigerator to chill while you prepare the casserole.

Casserole

  • Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  • In a large skillet over medium heat, melt butter.
  • Add beef cubes and sear all sides.
  • To the skillet with the beef, add beef broth, potatoes, carrots, peas, corn, onions, and bouillon. Stir to combine.
  • In a small bowl, combine cornstarch and milk. Slowly add this mixture to the skillet, stirring constantly. The mixture will thicken.
  • Add the final teaspoon of salt, garlic powder, and oregano. Simmer for 10-15 minutes.
  • Transfer to the prepared baking dish.
  • Top with the 8 biscuits.
  • Bake, uncovered, for 25-27 minutes, or until the biscuits are cooked through and golden brown.

Topping

  • Mix parsley and melted butter. Brush over the tops of the biscuits.
  • Serve warm.

Nutrition

Calories: 504kcal