Sunday, April 27, 2008

Beef and Biscuit Pie

I’ve probably mentioned this before, but my hubby has a penchant for pies, be they topped with pastry, potato, or biscuit. For any Brits out there reading this, that doesn’t mean topped with ginger nuts, or Mcvitie’s chocolate digestives.

When I first moved from England to the US and saw "Biscuits and Gravy" on a breakfast menu, visions of shortbread swimming in gravy sprang to mind, and I thought, that’s disgusting! I have, of course, since learnt that biscuits here look like scones, but taste like a cross between bread and pastry. If that makes any sense.

This recipe is still the only type of biscuits and gravy I eat, the sauce is delicious. It’s also really quick and easy to make, prep and cook time 40-45 minutes, so it makes a great mid-week meal, and keeps all pie loving husbands happy. :-)

Beef and Biscuit Pie


1 lb. Ground sirloin
1 onion, chopped
3 carrots, sliced
4 oz. mushrooms, sliced
4 cloves garlic, finely chopped
1 teaspoon dried basil
1 pint beef stock/broth
½ cup dry red wine (+ 1 glass to drink while cooking)
3 tablespoons tomato paste
1 tablespoon olive oil
A generous dash of Worcestershire sauce.
Fresh ground black pepper, to taste.
2 tablespoons cornstarch
2 tablespoons water
1 can refrigerated biscuits


  1. Pre-heat oven to 400°F.

  2. Heat oil in a large, tall sided skillet over a medium-high heat. Add ground beef and sauté until browned.

  3. Add onion to meat, and sauté for 2 minutes.

  4. Add garlic, carrots, and basil to pan, sauté for a further minute.

  5. Stir in wine, tomato paste, Worcestershire sauce, beef stock, and pepper. Bring to boil, reduce heat, add mushrooms, and simmer for 10 minutes.

  6. Using a slotted spoon, transfer mixture to an 11 x 7-inch baking dish, reserving most of the sauce in the skillet.

  7. Top mixture with biscuits, and bake for approximately 15 minutes, until biscuits have risen and are browned.

  8. Reheat reserved sauce over a low-medium heat. In a small jug combine cornstarch and water, mix well, and add to sauce. Stir sauce until thickened.

  9. Serve pie with sauce and seasonal vegetables.

By the way, I love this quote from WC Fields, "I cook with wine, sometimes I even add it to the food."


pamokc said...

this looks yummy. it took my husband ages to come around to biscuits and gravy -- for the longets time, he wondered why the americans ate mushroom soup for breakfast and had to be enlightened about it being white gravy.

Jan said...

I guess all nations have their culinary quirks, Pam. :-)

David Hall said...

Jan, thought you aid you couldn't cook, this is amazing?! Yep, scone pie, lovely, I want it now!


Jan said...

Thanks for stopping by my humble abode, David.

I didn't say I couldn't cook, just that I don't really enjoy it. You obviously do. I love your blog.