At a Glance
- Potato Type: Reds
- Prep Method: Pan Fried
- Special Requests: Gluten Free
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Pot Pie Filling:
- 2 teaspoons olive oil
- 1 1/4 lb. stew beef, cut into bite sized pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large yellow onion, diced
- 12 ounces sliced mushrooms
- 1/3 cup red wine of red cooking wine
- 4 carrots, peeled and sliced into rounds
- 3 stalks celery, chopped
- 2 parsnips, peeled and sliced into rounds
- 2/3 cup frozen of fresh shelled peas
- 1-2 red potatoes, cut into bite sized cubes
- 2 bay leaves
- 3 cloves garlic, minced
- 1-2 teaspoons fresh thyme leaves
- 1/2-3/4 teaspoon finely minced fresh rosemary
For the Sauce:
- 4 tablespoons butter
- 1/2 cup plus 1 1/2 tablespoons flour
- 1/3 cup milk
- 2 1/4 cup beef broth
For the Biscuits:
- 1-2 baled russet potatoes
- 2/3 cup buttermilk
- 1 cup all purpose flour or freshly ground spelt flour
- 3/4 cup cake flour
- 1 teaspoon sugar
- 2 1/2 teaspoon baking soda
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) very cold or frozen butter
- 1-2 teaspoons very finely minced fresh rosemary
For the Pot Pie Filling:
In a large cast iron skillet or pan, heat the olive oil. Add the beef, season with salt and pepper and cook over medium-high heat until it is browned on all sides. Remove and set aside on a plate.
Add onion to the pan, adding additional oil as necessary, and sauté until tender – about 5 minutes. Add the mushrooms and sauté for an additional 5 minutes.
Return beef to the pan and add the red wine to deglaze, taking care to scrape up any browned bits on the bottom of the pan as they offer a lot of flavor. Cover and cook over low heat for 30-40 minutes, or until beef is tender (optional: use a pressure cooker on high pressure for 10 minutes).
Meanwhile, prepare the sauce. In a medium saucepan, add the butter and melt. Whisk in the flour. Then whisk in the milk and broth. Bring to a boil and simmer until thickened, about 5 minutes. Set aside.
Uncover and add the carrots, celery, potatoes and parsnips. Cook for 5 minutes. Add the peas. Stir in the sauce.
Pour ingredients into a large casserole dish and top with the uncooked biscuits. Bake in a 400 degree preheated oven for 35 minutes. Cool 5 minutes before serving
For the Biscuits:
Remove the flesh from the baked potatoes. Mash it with a fork or press it through a potato ricer. This will take 1 – 2 potatoes and should result in a total of 1/2 cup of potato. In a small mixing bowl, combine the 1/2 cup potato with the buttermilk. Whisk until smooth and set aside.
In a medium bowl, combine the all-purpose or spelt flour, cake flour, sugar, baking powder, baking soda, and salt. Whisk until well sifted. Cut the butter into the flour mixture either using two knives, a pastry blender, or a cheese grater. I prefer to use the cheese grater and grate frozen butter into the flour mixture. Add the rosemary and stir to combine.
Make a well in the center of the flour mixture and add the buttermilk potato mixture. Stir until combined, and then when you can’t stir it anymore, turn it out onto a lightly floured surface and gently knead until you can form a rough ball.
Flatten the dough into a circle about 1/2 – 3/4 inch in thickness. Using a biscuit cutter or a drinking glass (about 2 1/2 – 3″ in diameter for the listed baking time) turned upside down, cut as many rounds as you can. Using the dough scraps, form another circle of the same thickness.