Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 tbsp Worcestershire sauce
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1/4 cup heavy cream
  • 16 oz refrigerated flaky layers biscuits (1 can)
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder

Instructions:

  1. Place your skillet over medium high heat. Add the 450g of ground beef and break it apart with your spoon. Cook for about 6 minutes until browned and no longer pink. If there is an excessive amount of liquid fat, spoon most of it out, but leave about a tablespoon in the pan for the next step.
  2. Lower the heat to medium. Toss in the diced yellow onion. Sauté for 4 minutes until the onion is translucent and soft. Add the minced garlic and cook for just 30 seconds until you can smell it hitting the air. Don't let the garlic turn dark brown, or it will taste bitter.
  3. Sprinkle the 3 tbsp of flour over the meat and onions. Stir constantly for 1 minute to coat everything. This toasts the flour. Slowly pour in the 2 cups of beef broth while stirring. Add the Worcestershire sauce, salt, pepper, and thyme. Simmer for 5 minutes until the liquid thickens into a glossy sauce.
  4. Stir in the 340g of frozen mixed vegetables. Because they are frozen, they will cool the sauce down slightly, which is fine. Let them cook in the gravy for 2 minutes. Finally, stir in the 1/4 cup of heavy cream. This will turn the dark brown gravy into a beautiful, creamy mahogany color.
  5. Preheat your oven to 375°F (190°C). Open the can of biscuits and separate them. Place them on top of the beef mixture. I usually start around the edges and work my way in. If you have extra biscuits, you can cut them in half to fill any large gaps.
  6. In a small bowl, mix the 2 tbsp of melted butter with the garlic powder. Brush this over the tops of the biscuits. Place the skillet in the oven and bake for 15 to 18 minutes until the biscuits have doubled in height and the tops are deep golden brown.
  7. Remove the pan from the oven. Let it sit on the counter for 5 minutes before serving. This allows the gravy to set up slightly so it doesn't run all over the plate when you scoop it out. The biscuits will stay crisp on top while the bottoms soak up just enough of that savory juice.