Equipment Needed
- Large, oven-safe skillet or a 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Cheese grater (if shredding your own cheese)
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). Then, in my large, trusty oven-safe skillet, I brown the ground beef with the diced onion over medium-high heat. I break it up with my wooden spoon until it’s nicely crumbled and no pink remains. This is where the first wonderful smells start—the sizzle of beef and the sweet aroma of softening onion. I then stir in the minced garlic for just 30 seconds until fragrant, being careful not to let it burn, which I’ve done before and it makes everything taste bitter.
Next, I lower the heat to medium and pour in the undiluted cream of mushroom soup, beef broth, frozen vegetables, Worcestershire sauce, thyme, and paprika. I give it a really good stir, scraping up any tasty browned bits from the bottom of the pan—that’s pure flavor gold. I let this savory mixture simmer for about 5-7 minutes, until it thickens slightly and the vegetables are no longer icy. I season generously with salt and pepper here, tasting as I go. The mixture should be thick but still saucy.
Now for the fun part: the topping! I turn off the heat and sprinkle the shredded cheddar cheese evenly over the hot beef mixture. Then, I open that can of biscuits—the pop never gets old—and arrange them right on top. I gently press them down just a bit so they nestle into the filling. They won’t cover every inch, and that’s perfect; they’ll expand and bake together into a gorgeous, golden blanket.
I carefully transfer the whole skillet to the preheated oven and bake for 18-22 minutes. The key is watching for the biscuits to be puffed and a deep, beautiful golden brown on top. I’ve learned the hard way that if they’re still pale, they’re doughy underneath. Once they’re gloriously golden and the filling is bubbling around the edges, I pull it out. The hardest part is letting it rest for 5-10 minutes before serving—it allows the filling to set so you get perfect scoops.(See the next page below to continue…)