Using an oven-safe skillet (like cast iron) allows you to take this healthy homemade potpie from stovetop to oven without dirtying extra pans. A quick drop-biscuit topping made with white whole-wheat flour adds 2g fiber per serving and cuts the sodium in half compared to using refrigerated biscuit dough.
Ingredients
1 tablespoon extra-virgin olive oil
1 pound lean ground beef
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon salt, divided
1 (14 ounce) bag frozen pearl onions
1 (13 ounce) bag frozen peas
1 cup diced carrots
3 tablespoons white whole-wheat flour plus 1 cup, divided
3 cups low-sodium beef broth
½ cup chopped fresh parsley, plus more for garnish
½ teaspoon baking powder
4 tablespoons cold unsalted butter (1/2 stick), cut into 1/4-inch pieces
½ cup buttermilk
Directions
Preheat oven to 400 degrees F.
Heat oil in a large ovenproof skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 4 to 7 minutes. Add garlic, mustard and 3/4 teaspoon salt; cook, stirring, for 1 minute. Stir in onions, peas and carrots; cook, stirring frequently, until the vegetables are hot, about 4 minutes. Sprinkle the mixture with 3 tablespoons flour; cook, stirring, for 1 minute. Add broth and cook, stirring occasionally, until the mixture is slightly thickened, about 10 minutes more. Stir in parsley.
Meanwhile, combine the remaining 1 cup flour, baking powder and the remaining 1/4 teaspoon salt in a medium bowl. Rub butter into the flour to create a coarse mixture. Stir in buttermilk and mix until just combined. Place heaping tablespoonfuls of the batter on top of the beef mixture to make 12 biscuits.
Transfer the pan to the oven. Bake until the biscuits are golden brown and cooked through, 15 to 18 minutes. Garnish with more parsley, if desired.
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