This Southern version of Beef and Guinness Pie has a savory mushroom filling topped with flaky buttermilk biscuits to soak up all the sauce. This one pan recipe is just the thing for a hearty St. Patrick’s day meal or comfort food on a cold spring day.
Cuisine: Irish, Southeren
Prep Time: 30minutes
Cook Time: 30minutes
Total Time: 1hour
2lbsBoneless beef chuck roast(Cut into 1 inch pieces)
1 ½tablespoonstomato paste
2teaspoonsbrined green peppercorns/capers(optional)
Pat beef dry. Combine flour and salt and pepper and pour over beef. Combine 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 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 does not need to be cooked through, just browned since it will continue to cook in the oven.
You can add cheddar cheese instead of gruyere cheese to the biscuits or leave it out all together.
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.