Equipment Needed
- Large, oven-safe skillet or a 9×13 inch baking dish
- Large mixing bowl
- Pastry cutter or two forks
- Wooden spoon or spatula
- Measuring cups and spoons
- Small bowl (for garlic butter)
Step-by-Step Instructions
First, we’ll build the beef base. Preheat your oven to 400°F (200°C). In your large oven-safe skillet, brown the ground beef and diced onion over medium heat, breaking the meat up as it cooks. I learned the hard way not to crowd the pan here—if your skillet is small, do this in batches. You want a good sear, not a steam. Once the beef is no longer pink, drain any excess grease, then stir in the minced garlic for just 30 seconds until fragrant. This is where the kitchen starts to smell amazing.
Now, for the flavor. To the beef, stir in the tomato sauce, tomato paste, Worcestershire sauce, oregano, smoked paprika, salt, and pepper. Let this simmer together for about 5-7 minutes. You’ll see it thicken slightly and the colors deepen into a rich, brick-red hue. This simmering time is crucial for the flavors to marry—don’t rush it. Turn off the heat and stir in the frozen peas and carrots and one cup of the shredded cheddar. The residual heat will thaw the veggies perfectly. Taste it here and adjust the salt if needed. I always do—it’s your last chance to season the filling!
While the filling simmers, make your biscuit dough. In your large mixing bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter bits remaining. These bits are what will create flaky pockets. Stir in the remaining one cup of shredded cheddar, then gently pour in the cold milk. Mix just until a shaggy dough forms. Over-mixing is the enemy of tender biscuits! I use a fork and stop the second no dry flour is visible.
Finally, assemble and bake. Drop large, rough spoonfuls of the biscuit dough over the entire surface of the warm beef filling. You don’t want it perfect—craggy mounds are what we want. Place the whole skillet in the preheated oven and bake for 20-25 minutes, until the biscuits are puffed and golden. When you pull it out, immediately brush the tops with the garlic butter mixture. That sizzle and aroma is the final touch of heaven. Let it sit for 5-10 minutes before serving; this lets the filling settle so it doesn’t run everywhere on the plate.(See the next page below to continue…)