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Beef, veggie and biscuit casserole


When the summer heat and turned to pouring rain, nothing beats a hearty beef and veggie casserole after teaching voice and farm chores. The veggies I used were what I had at hand, but I could see easy substitutions for bell pepper, corn and peas, for example.


1 pound ground beef

1 cup sliced mushrooms

1 cup broccoli

1 cup sliced carrots

2 onions, sliced

3 Yukon gold potatoes, sliced

2 cloves garlic, minced

1 can biscuits

1/2 cup mozzarella cheese

2 tablespoons Worcestershire sauce

2 tablespoons Balsamic vinegar

1 tablespoon Dijon mustard

1 cup chicken broth

1 teaspoon paprika

1 teaspoon cayenne

salt, pepper, butter, oil


In a large skillet on medium high heat, add oil to coat the pan and potatoes. Cook until browned on all sides and slightly soft. Add onions; cook until translucent, about 4 minutes. Add 1/2 teaspoon each paprika and cayenne and salt and pepper to taste and cook for about a minute. Add the broccoli and carrots and add a lid to the pan, Steam for about 5 minutes, until the veggies are soft. Remove to a bowl.

To the same skillet, add the mushrooms, 1 tablespoon butter, ground beef, remaining cayenne, paprika, and salt and pepper to taste. Break apart the ground beef; cook until everything is browned and lovely. Add the garlic and cook a further minute until fragrant.

Add the veggie mixture back to the skillet. Mix well to combine. Add the Balsamic vinegar, Worcestershire sauce, mustard and chicken stock. Stir to combine and simmer for 5 minutes. Taste for seasoning and adjust as needed.

Preheat the oven to 400 degrees F. Plop the biscuits on top of the casserole and sprinkle over with mozzarella and a drizzling of olive oil. Bake until the casserole is bubbling and the biscuits and cheese are golden brown. Enjoy!


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