Mushroom and Roast Pot Pie with a Cheddar Biscuits Top
Looking for a simple and delicious way to use up that leftover Sunday roast? Grab this recipe for a simple weeknight meal that is savory, tender, and bursting with flavor, Mushroom and Beef Pot Pie topped with a delicate Cheddar Biscuit.
Servings 8 servings
Calories 428kcal
Ingredients
- 1 tbsp butter unsalted
- 1 tbsp olive oil extra virgin
- 1 leek chopped half-moons
- 3 carrots chopped into bite-sized
- 1 small red onion chopped into bite-sized
- 1/2 zucchini chopped into bite-sized
- 1/2 yellow squash chopped into bite-sized
- 6 oz cremini mushrooms sliced
- 1/2 cup leftover roast beef diced or shredded
- 1/2 tbsp garlic powder
- 1/2 tbsp paprika
- 1/2 tbsp rosemary
- 1/2 tbsp thyme
- 1/2 tbsp oregano
- 1 tbsp flour
- 1 tbsp Beef Base
- 1 cup water
Cheddar Biscuit Top
- 8 count Refrigerated Biscuit’s
- 2 green onion chopped
- 1/4 cup fresh parsley chopped
- 1/2 cup Sharp Cheddar cheese finely shredded
Instructions
- Preheat oven to 375 degrees
- Melt the butter and heat up oil in the bottom of deep skillet over medium low heat add all veggies (leek, carrots, red onion, zucchini, yellow squash, baby portabellas) sauté for 5 minutes. Add in garlic powder, paprika, rosemary, thyme, and oregano.
- Stir in the flour and allow to cook 1-2 minutes. Stir in the water with the beef base. This will start to thicken and form a gravy. Once it starts getting thick turn off the stove.
- Two options: Individual servings or Banquet style Individual Servings: spray the bottom and sides of 8 individual dishes, and fill each one 3/4 of the way with the beef filling. Banquet Style: If the dish you made the filling in is oven proof then you are good to go. If not spray the bottom and sides of an 8X8 casserole dish and pour the fillings into the dish.
Cheddar Biscuit Top
- Individual Servings: Take your tube of 8 count biscuits, pop it open, and stretch out the dough to fit over the serving dishes Banquet Style: Take your tube of 8 count biscuit, pop it open, and place them on the top of the filling spaced 1/4 inch apart.
- Sprinkle the top of the biscuits with green onions, parsley, and place a pinch of shredded cheddar cheese on top of each biscuit.
- Back for 35-45 minutes until tops of biscuits are golden brown. Remove from oven. Let cool slightly and enjoy.
Notes
Tip: When it comes to the biscuits you want to make sure they are cooked through, double-check before serving, you can lift them up off the mixture and make sure the underside is cooked it may look like soggy dough but it should not look raw. 