Beef and Mushroom Guinness Pie with Buttermilk Biscuits
Biscuit-Topped Beef and Guinness Pie starts as a rich beef and mushroom stew cooked with Guinness, then goes into the oven with cheesy buttermilk biscuits baked right on top. The gravy bubbles up around the biscuits while they turn golden and crisp. It’s a hearty one-skillet dinner.
Equipment
Ingredients
Filling Ingredients
- 2 lbs Boneless beef chuck roast (Cut into 1 inch pieces)
- 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoon butter
- 1 onion (diced)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 1 ½ tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 2 teaspoons brined green peppercorns/capers (optional)
- 1 cup Guinness beer
- ½ cup beef broth
- 1 teaspoon fresh thyme
Biscuit Topping Ingredients
- 1 ¾ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar
- ¼ teaspoon salt
- 8 tablespoons butter (cut into ½ inch pieces)
- 2 ounces gruyere cheese (grated)
- ¾ cup buttermilk
Instructions
Filling Instructions
- Preheat the oven to 350º.
- Pat beef dry. Combine flour and salt and pepper and pour over all sides of beef, stirring until evenly coated.
- Heat olive oil in a large oven proof skillet over medium high heat. When hot, add beef in batches if necessary and brown, turning so that all sides are browned. About 2 minutes per side. Remove to a plate.
- Turn heat to medium and add 1 tablespoon of butter. Add onion and salt and pepper. Cook until softened, about 5 minutes. Add garlic and thyme and cook for an additional minute.
- Add an additional tablespoon of butter and mushrooms to the skillet and cook until they are softened, about 5 minutes. Stir in tomato paste, Worcestershire sauce and peppercorns and cook for about 5 minutes. Stir in Guinness, beef broth, and beef and bring to a boil. Remove from heat.
Buttermilk Biscuits Instructions
- In a food processor, add flour, baking powder, baking soda, salt and sugar. Process until combined. Add cold butter and process until it resembles coarse meal. Add cheese and buttermilk and process just until combined but still shaggy.
- Turn out onto a lightly floured surface and pat into a rectangle. Cut into 4ths and stack each 4th on top of each other. Pat into a rectangle and repeat 3 more times.
- Pat or roll to 1 inch thickness. Using a biscuit cutter, cut dough into 8 biscuits without twisting. Place on top of the beef mixture.
- Bake for 30 minutes or until biscuits are golden brown and set on the bottom.
Barbara's Notes + Tips
- The filling will be soupy when you put it in the oven; it will thicken as it bakes.
- Cook the beef in batches or it will get tough. It only needs to be browned, not cooked through, since it will finish in the oven.
- You can add cheddar cheese instead of Gruyere to the biscuits, or leave the cheese out altogether.
- You can brush the top of the biscuits with an egg wash for a nice golden color and top with salt and pepper.
- Sprinkle with parsley before serving for a pop of color.
Nutrition
Serving: 1serving | Calories: 543kcal | Carbohydrates: 29g | Protein: 29g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 126mg | Sodium: 800mg | Potassium: 650mg | Fiber: 1g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 4mg
