SKILLET BEEF AND BISCUIT POT PIE Guest Blog

Made by Katie for company was easy and came out great. She forgot the peas - and did regular onion instead of pearl onions. She found it on a website called Bevcooks. 

• 2 tsp extra-virgin olive oil
• 5 medium carrots, diced
• 2 celery stalks, diced
• 2 cups frozen pearl onions (thawed)
• 1 1/2 pounds lean ground beef
• 2 tsp garlic powder
• 2 tsp onion powder
• about 2 Tbs. freshly chopped herbs (thyme and rosemary)
• 2 Tbs. flour
• 1 cup whole milk
• 1 cup beef stock
• 1 cup frozen peas (thawed)
• Coarse salt
• Freshly ground pepper
• 8 jumbo biscuits

1. Preheat oven to the temperature on the biscuit package. (If making from scratch, heat to 400.)
2. Heat the oil in a large cast-iron skillet (or any deep skillet) over medium high. Add the carrots, celery and onions; sauté until they begin to soften, about six minutes. Add the ground beef to the skillet and brown all over, another five minutes or so. If you need to drain any fat, go ahead!
3. To the skillet, add the garlic powder, onion powder, the chopped herbs, and a generous sprinkle of salt and pepper. Toss and let marry about a minute.
4. Now sprinkle the beef and veggies with the flour, and give a good stir. Slowly add the milk and stock, letting the sauce thicken a couple of minutes. At this point, TASTE IT. Is it amazing? Are you weeping? If not, add another pinch of salt. Or even more liquid if you need more! Get it good and creamy.
5. Add the peas and stir to combine. Now place the raw biscuits on top, and bake about 20 minutes, or a little more than what the package says. Just get the biscuits golden brown on top, and as baked on the bottom as you can get them.
6. Garnish with a little chopped parsley if you have it!