Weeknight and Weekend Meals

Like most of you, we live pretty busy lives during the week. The weekends are still pretty busy but a tad slower pace.

Because of life we have our weeknight meals that are usual staples that whip up in 30-40 minutes and use a handful of ingredients or pantry staples. Meals like Lemon Peppered Chicken, Sausage and Pepper Arrabbiata, Pineapple Teriyaki Salmon, tacos, or even breakfast for dinner.
During the week we also strive to eat relatively healthy (you know that darn thing called summer IS fast approaching).

But the weekend is totally different. A little more time to play around in the kitchen and spend making dinner. And usually a time to splurge and eat a little more rebelliously and eat those comfort foods I love; like Smoked Turkey and Sausage Gumbo, Cajun Chicken Pasta, Greek Burgers, and Buffalo Chicken Lasagna.

Oh and chocolate. Lots, and lots of chocolate.

Today’s recipe is defiantly a weekend meal. The ingredients and directions seem long and lengthy (and they are) but this recipe is not difficult, it just requires some time to make. But take my word for it, it. Is. All. Worth. It.

This dish is rich and hearty. The biscuits themselves are totally something to ‘write home about’ and I will make often in the future because they are so flaky and full of flavor.

Pure. Comfort. Food.

One Year Ago: Southwestern Cobb Salad
Two Years Ago: Monkey Bread
Three Years Ago: Restaurant Review: Garcia’s Cafe

Beef and Vegetable Pot Pie with Rosemary Biscuit Crust
Printable Version
Prep Time: 30 minutes Cook Time: 55 minutes Serves 6

For the Pot Pie Filling:

2 tablespoons olive oil
1 pound stew beef, cut into bite sized pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 large yellow onion, diced
2 stalks celery, chopped
2 parsnips, peeled and chopped
2 red potatoes, cut into bite sized cubes
1/3 cup beef broth
1 cup frozen peas and carrots
3 cloves garlic, minced
1/4 teaspoon crushed bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary

For the Sauce:

3 tablespoons butter
1/2 cup flour
1/3 cup milk
2 cup beef broth
1/3 cup Parmesan cheese

For the Biscuits:

2 russet potatoes
2/3 cup buttermilk
1 3/4 cup all-purpose flour
2 tablespoons corn starch
1 teaspoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried rosemary
8 tablespoons (1 stick) very cold or frozen butter

For the Pot Pie Filling:

In a large pan, heat the olive oil. Add the beef, season with salt and pepper and cook over medium-high heat until it is browned on all sides. Remove and set aside on a plate.
Add onion, celery, parsnips, and potatoes to the pan, adding additional oil as necessary, and saute for 5-8 minutes.

Return beef to the pan and add the broth to deglaze, taking care to scrape up any browned bits on the bottom of the pan. Stir in the garlic, peas and carrots, and seasonings. Cover and cook over low heat for 10 minutes.

Meanwhile, prepare the sauce. In a medium saucepan, add the butter and melt. Whisk in the flour. Then whisk in the milk and broth. Bring to a boil and simmer until thickened, about 5 minutes.

Pour prepared sauce into vegetable mixture and stir to combine. Pour ingredients into a large casserole dish and top with the uncooked biscuits. Bake in a 400 degree preheated oven for 25-30 minutes. Cool 5 minutes before serving.

For the Biscuits:

Wash potatoes and pierce with a fork. Place potatoes in microwave and cook for 5 minutes. Remove and let cool until able to handle.

Remove the flesh from the baked potatoes. Mash it with a fork or press it through a potato ricer. In a small mixing bowl, combine the 1/2 cup potato with the buttermilk. Whisk until smooth and set aside.

In a medium bowl, combine the flour, cornstarch, sugar, baking powder, baking soda, salt, and dried rosemary. Whisk until well sifted. Cut the butter into the flour mixture using two knives, a pastry blender, or your fingers.

Make a well in the center of the flour mixture and add the buttermilk potato mixture. Stir until combined, and then when you can’t stir it anymore, turn it out onto a lightly floured surface and gently knead until you can form a rough ball.
Flatten the dough into a circle about 1/2 – 3/4 inch in thickness. Using a biscuit cutter or a drinking glass (about 2 1/2 – 3″ in diameter for the listed baking time) turned upside down, cut as many rounds as you can. Using the dough scraps, form another circle of the same thickness. Repeat cutting until you have used all the dough.

Adapted from Good Life Eats

Note: This recipe is part of my contest submission to March’s Kitchen Play project, a a virtual progressive dinner among bloggers and sponsoring companies. This month’s sponsor company is the U.S. Potato Board and all recipes feature two types of potatoes. To find out more information about participating and contest rules, click here. All opinon’s are my own.