Loaded with steak and potatoes in a rich beer sauce and topped with buttery cheddar biscuits, this steak pot pie is an irresistible weeknight comfort food!
We’re throwing down a comfort food CLASSIC today! You just can’t pass up a good pot pie.
So messy, so saucy, bursting with meat + potatoes, and piled high with buttery cheddar biscuits. Overall, just a weeknight dinner dream.
Pot pie is definitely one of the guilty pleasures around our house and this steak + biscuit twist on pot pie is hitting EVERY comfort food note! No one can pass up a hot pan of this.
Since cheddar biscuits are my thing and Jason is definitely a pot pie kinda guy, I figured it was only right to combine both our favorite comfort foods into one incredible dinner.
And HOLY SMOKES is it ever! Picture a rich beef gravy with hearty potatoes, carrots, and steak chunks covered in mounds of golden cheddar biscuits. Unbelievably good.
This Steak Pot Pie features…
- Lots of tender potato + carrot chunks making up the bulk of the filling
- Juicy, tender steak cubes
- A rich beef gravy with a few splashes of dark stout beer
- Incredibly flaky, cheesy cheddar biscuits making up the pot pie topping
Making the Steak Pot Pie
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Steak – I recommend looking for a top or bottom round steak.
- Vegetables – russet potatoes, carrots, yellow onion, and garlic make up the filling vegetables.
- Beef Broth – beef stock would also work fine here.
- Stout Beer – we love the little extra flavor boost the stout gives the sauce, but you can always sub in more beef broth if you don’t want to use beer.
- Flavorings – Worchester sauce and a bit of fresh thyme enhance the flavor of the sauce.
- Biscuit Makins’ – flour, baking powder, salt, sugar, cold butter, milk, and cheddar cheese make up the biscuit topping.
Tips for Baking Biscuits
First, make sure you do not overwork the dough. Excessive mixing + kneading of the dough will lead to a tough biscuit.
Handle the dough with a light hand and only lightly knead until the dough holds together.
Second, once you have your biscuits cut out, it’s super important that they are cold before baking.
Biscuits rely on the fat from the butter to bake into the flaky, tender texture and you want that fat as cold as possible prior to baking so the biscuits rise properly.
If your biscuits got a little too warm when cutting them out, stick them in the freezer 15-20 minutes before baking.
- Prepare the steak filling according to recipe instructions and store in a container in fridge up to 4 days.
- Prepare the biscuit dough, cut out biscuits, wrap well, and store in fridge up to 4 days.
- Once ready to bake the pot pie, pour your steak filling into pan and top with biscuits. Bake according to recipe instructions.
The rich, hearty steak filling paired with the flaky, SUPER cheesy biscuits in this pot pie is is like something out of a comfort food dream!
Plus leftovers of this pot pie reheat incredibly well! Not that you should count on having any.
It’ll be our little secret that this scratch-made comfort food was actually the easiest thing ever to prepare. I spy a new item for the dinner rotation!
More comfort food favorites you should try next!
- Instant Pot Beer French Onion Soup Meatballs
- Sweet Potato Kale Coconut Curry Lentil Soup
- Spinach Ricotta Stuffed Shells
Steak Pot Pie with Cheddar Biscuits
- 2 tablespoons olive oil
- 1-1/2 lbs top round steak, cut into 1/2-in cubes
- 1 large yellow onion, finely diced
- Salt and pepper to taste
- 3 medium carrots, peeled and cut into 1/2-in cubes
- 1 large russet potato, peeled and cut into 1/2-in cubes
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1-1/2 cups beef broth
- 1/2 cup dark stout beer (or additional beef broth)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh thyme
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup cold butter, grated on box grater and frozen
- 1 cup milk
- 3/4 cup shredded cheddar cheese
- Melted butter for brushing, optional
- In a large skillet over medium-high heat, heat oil until shimmery. Add beef, onion, and season with salt and pepper. Saute beef and onion, stirring occasionally until beef is almost no longer pink, about 3-5 minutes.
- Add carrot and potato to beef and let cook an additional 3-5 minutes until vegetables are slightly softened and beef is cooked through. Add garlic and flour and saute 1-2 additional minutes until fragrant.
- Reduce heat to medium and begin slowly adding beef broth and beer, stirring well until sauce is smooth. Bring sauce to a low simmer and let cook 5-10 minutes until thickened, stirring occasionally.
- Remove filling from heat and stir in Worcestershire sauce, thyme, and salt and pepper to taste. Pour filling in the bottom of a 9×13 baking pan and set aside.
- Preheat oven to 400F. In a large bowl, combine flour, baking powder, salt, and sugar. Use a pastry cutter or your fingers to cut butter into crumbly. Add milk and cheese to flour mixture and stir until a shaggy dough forms.
- Turn dough onto a surface and very gently knead several times until dough just comes together. Pat dough out to 1-in thickness and use a 2-in biscuit cutter to cut biscuits out (you should have around 8)
- Arrange biscuits in rows of two over steak filling. Bake pot pie at 400F 20-25 minutes until biscuits are golden brown and filling is bubbly. Brush biscuits with melted butter if desired. Serve hot and enjoy!