Beef Pot Pie with Biscuit Topping

Ingredients

Here are the following ingredients:

• 4 lb (2 kg) Beef Cubes, cut into 1-inch (2.5 cm) pieces
• 4 tsp (20 mL) kosher salt, divided
• 1 tsp (5 mL) freshly ground black pepper, divided
• 1 cup (250 mL) flour, all-purpose
• ½ cup (125 mL) canola oil
• 8 oz (250 g) finely chopped celery, about 2 cups (500 mL)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• ¼ cup (60 mL) minced garlic
• 2 tbsp (30 mL) chopped fresh rosemary
• 2 tsp (10 mL) dried thyme leaves
• ¼ cup (60 mL) tomato paste
• 6 cups (1.5 L) beef stock (no salt added)
• ¼ cup (60 mL) Dijon mustard
• ¼ cup (60 mL) Worcestershire sauce
• 18 oz (560 g) peeled and diced potatoes, 3 cups (750 mL)
• 2 lb (1 kg) frozen vegetable blend (peas, carrots and corn), about 6 cups (1.5 L)

Buttermilk Biscuit Topping

• 30 oz (900 g) flour, all-purpose, 6 cups (1.5 L)
• 1½ oz (45 g) baking powder, 3 tbsp (45 mL)
• ½ oz (15 g) kosher salt, 2 tsp (10 mL)
• 1 lb (500 g) cold butter, cubed
• 3 cups (750 mL) buttermilk

Preparation

1. Season beef with 2 tsp (10 mL) salt and ½ tsp (2 mL) pepper. Toss with flour until evenly coated; discard excess flour.
2. Heat 2 tbsp (30 mL) oil in large saucepan set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
3. In the same saucepan set over medium heat, add celery, onions, garlic, rosemary and thyme; cook until onions are softened. Stir in tomato paste; cook for 2 minutes or until deep red.
4. Add beef stock, Dijon, Worcestershire sauce and remaining salt and pepper; bring to a boil. Return beef and any accumulated juices to saucepan.
5. Simmer, covered, for 1 hour or until beef is tender but not falling apart. Stir in potatoes. Simmer, partially covered, for an additional 45 to 60 minutes or until beef is very tender and sauce is thickened to a gravy-like consistency. Stir in vegetable blend. Adjust seasoning as needed. Cool slightly before assembling or cool, cover and refrigerate until ready to assemble.
6. Carefully divide mixture evenly among 12 oz (375 mL) ramekins. Cool completely. Cover and refrigerate.
7. Buttermilk Biscuit Topping: Add flour, baking powder and salt to a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add buttermilk; pulse just until dough comes together (do not over mix). Cover and refrigerate for up to 4 hours.

Service

1. Top each ramekin with ½ cup (125 mL) Buttermilk Biscuit Topping.
2. Bake, in conventional oven at 400°F (200°C), for 20 to 25 minutes or until filling is bubbling and biscuit is golden brown.

Beef Cuts