Skillet Beef & Veggie Potpie w/ Buttermilk Biscuits

Original cookbook page 58

Using an oven-safe skillet (like cast iron) allows you to bake this potpie from stovetop to oven without dirty dishes. This comfort-food classic.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon salt, divided
• 1 14-ounce bag frozen pearl onions
• 1 pound lean ground beef
• 1 cup diced carrots
• 2 tablespoons white whole-wheat flour plus 1 cup, divided
• 2 cups low-sodium beef broth
• 1/3 cup chopped fresh parsley, plus more for garnish
• 1/4 teaspoon baking powder
• 3 tablespoons cold unsalted butter (3/4 stick), cut into 1/2-inch pieces
• 1/3 cup buttermilk

Instructions

1. Preheat oven to 400°F.
2. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in onion, about 4 to 7 minutes. Add garlic, mustard and 1/2 teaspoon salt; cook, stirring, for 1 minute. Add the pearl onions and carrots; cook, stirring frequently, until the vegetables are hot, about 3 minutes. Sprinkle the mixture with the 2 tablespoons flour; cook, stirring, for 1 minute. Add broth and cook, stirring occasionally, until the mixture bubbles and thickens, about 10 minutes more. Stir in parsley. Remove from heat and let cool slightly.
3. Meanwhile, combine the remaining 1 cup flour, baking powder, salt and the remaining 1/2 teaspoon salt in a medium bowl. Rub butter into the flour by pinching with your fingertips and mix until just combined. Poke 8 holes evenly spaced on the mixture's surface with the handle of a wooden spoon to make 12 biscuits.
4. Transfer the skillet to the oven. Bake until the biscuits are golden brown and cooked through, 15 to 18 minutes. Garnish with parsley.