MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Skillet Beef Potpie With Buttermilk Biscuits
 Categories: Beef, Vegetables, Herbs, Dairy
      Yield: 6 Servings

      1 tb Extra-virgin olive oil
      1 lb Ground beef
      4 cl Garlic; minced
      1 tb Dijon mustard
      1 ts Salt; divided
     14 oz Bag frozen pearl onions
     13 oz Bag frozen peas
      1 c  Carrots; diced
      3 tb White whole-wheat flour;
           - +1 c, divided
      3 c  Beef broth
    1/2 c  Fresh parsley; chopped,
           - more for garnish
    1/2 ts Baking powder
      4 tb Unsalted butter; cold,
           - in 1/4" pieces
    1/2 c  Buttermilk

  Set oven @ 400 F/205 C.

  Heat oil in a large ovenproof skillet over medium-high heat. Add
  beef and cook, breaking it up with a wooden spoon, until browned
  and cooked through, 4 to 7 minutes. Add garlic, mustard, and 3/4 ts
  salt; cook, stirring, for 1 minute. Stir in onions, peas, and
  carrots; cook, stirring frequently, until the vegetables are hot,
  about 4 minutes. Sprinkle the mixture with 3 tb flour; cook,
  stirring, for 1 minute. Add broth and cook, stirring occasionally,
  until the mixture is slightly thickened, about 10 minutes more.
  Stir in parsley.

  Meanwhile, combine the remaining 1 cup flour, baking powder, and
  the remaining 1/4 ts salt in a medium bowl. Rub butter into the
  flour to create a coarse mixture. Stir in buttermilk and mix until
  just combined. Place heaping tablespoonfuls of the batter on top of
  the beef mixture to make 12 biscuits.

  Transfer the pan to the oven. Bake until the biscuits are golden
  brown and cooked through, 15 to 18 minutes. Garnish with more
  parsley, if desired.

  Recipe FROM: https:www.eatingwell.com

  Uncle Dirty Dave's Archives

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