Description
Savory, comforting, and weeknight-easy—this cheesy biscuit-topped pot pie turns leftover beef into the ultimate crowd-pleaser. One pan, zero waste, and plenty of flavor.
Ingredients
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- 2 tbsp unsalted butter
- 1 small onion, chopped
- 6 oz cremini mushrooms, sliced
- 1/2 cup carrots, shredded
- 1 tsp salt
- 1 cup leftover beef, diced or shredded
- 1 tsp garlic powder
- 1/2 tbsp paprika
- 1 tsp rosemary
- 1/2 tbsp thyme
- 1 tsp oregano
- 2 tbsp flour
- 1 tbsp beef base
- 1 tbsp instant coffee grounds
- 2 1/2 cups water (more if needed)
For Biscuit Topping:
- 8-count refrigerated biscuits
- 2 green onions, chopped
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 375°F. In an oven-safe skillet, melt butter over medium heat. Sauté onion, mushrooms, and carrots with salt for ~10 minutes.
- Stir in leftover beef, garlic powder, paprika, rosemary, thyme, and oregano. Add flour and cook for 2 minutes.
- Mix in beef base and coffee, then gradually stir in water to form a thick gravy. Simmer for 3–5 minutes, adjusting consistency if needed.
- Remove from heat. Arrange biscuits on top, spaced slightly apart. Sprinkle with green onions and cheddar.
- Bake for 35–45 minutes or until biscuits are golden and cooked through.
Equipment
Buy Now →- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Weeknight Meals
- Cuisine: American