Fullblood Wagyu Ground Beef and Winter Vegetable Pot Pie

Double8Cattle
August 13, 2020
42

The combination of the savory cheddar-scallion drop biscuits, Fullblood Wagyu ground beef, tender potatoes, winter vegetables, and spices will leave you reaching for seconds. This delicious pot pie if perfect for Sunday dinner or anytime you're craving comfort food!

8
3 lbs. Double 8 Cattle Company Fullblood Wagyu Ground Beef
2 oz. Butter
3 tbsp. Grapeseed Oil
1 Large Yellow Onion ( small diced )
2 Large Carrots ( peeled and cut into 1/2 inch pieces )
1 Large Parsnip ( peeled and cut into 1/2 inch pieces )
1 Small Rutabaga ( peeled and cut into 1/2 inch pieces )
4 Small Yukon Gold Potatoes ( cut into 1/2 inch pieces )
1 Leek ( cut into 1/2 inch pieces )
4 oz. Tomato Paste
3 Garlic Cloves ( minced )
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Ancho Chili Powder
1 tsp. Fresh Thyme ( chopped )
1 tbsp. Fresh Rosemary ( chopped )
1/2 cup All Purpose Flour
1 cup Heavy Cream
2 cups Beef Stock
1 cup Frozen Peas
1 cup Fresh Green Beans ( chopped into 1/2 inch pieces )
Cheddar-Scallion Drop Biscuits:
20 oz. All Purpose Flour
2 tbsp. Sugar
2 tbsp. Baking Powder
2 tsp. Salt
6 oz. Cold Butter ( unsalted and grated )
4 oz. Sharp Cheddar ( shredded )
1 BUNCH Scallions ( minced )
14 oz. Half and Half

FIRST STEP

Pull the Fullblood Wagyu ground beef from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE FULLBLOOD WAGYU...


See the full directions on my site
Nutritions

Calories
799

Sodium
1029mg
42% DV

Fat
44g
68% DV

Protein
15g
31% DV

Carbs
73g
25% DV

Fiber
9g
38% DV