beef roast cobbler

Name: Beef Roast Cobbler
Prep time: 30 min
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/4 cup(s) salted butter, melted; 1 cup(s) chopped/shredded cooked beef (leftover roast); 1 cup(s) diced cooked potatoes; 1/2 cup(s) frozen peas and carrots, thawed; a couple dash(es) salt (and/or garlic salt) and black pepper, to taste; 1 cup(s) Red Lobster cheddar bay biscuit mix with seasoning (*see note); 1 cup(s) milk; 1/4 cup(s) shredded cheddar cheese; 1/2 can(s) cream of mushroom with roasted garlic soup; 1 scant cup(s) beef broth; 1 teaspoon(s) soy sauce

14 Pinches 10 Photos

Teresa G.

Here, KY

Updated on May 21, 2024

This warm, comforting and yummy dish is similar to a beef pot pie. It's a great recipe for using leftover roast and potatoes. *NOTE: You will need to purchase one box of Red Lobster Cheddar Bay Biscuit Mix. Empty the full bag of the biscuit mix into a bowl and add the full packet of seasoning mix; stir together to combine well. Measure out one level cup to use for the cobbler. Save the remainder of mixture in a zipper bag or tightly covered container for future use.

Rate

prep time 30 Min

cook time 1 Hr

method Bake

yield 4 serving(s)

Ingredients

1/4 cup salted butter, melted
1 cup chopped/shredded cooked beef (leftover roast)
1 cup diced cooked potatoes
1/2 cup frozen peas and carrots, thawed
a couple dash salt (and/or garlic salt) and black pepper, to taste
1 cup Red Lobster cheddar bay biscuit mix with seasoning (*see note)
1 cup milk
1/4 cup shredded cheddar cheese
1/2 can cream of mushroom with roasted garlic soup
1 scant cup beef broth
1 teaspoon soy sauce

How To Make beef roast cobbler

Step 1

Preheat oven to 350 degrees F.

Step 2

Pour melted butter into a 1 1/2 quart casserole dish or 8"x8" baking dish. (I just put the 1/2 stick of butter in the baking dish, cover with wax paper and melt in the microwave for about 25-30 seconds, then swirl to coat the inside of the dish.)
Step 3

Evenly distribute chopped/shredded beef and potatoes over the melted butter in the dish.
Step 4

Scatter the peas and carrots over the beef and potatoes.
Step 5

Sprinkle with salt and ground black pepper to taste. Set aside.
Step 6

In a separate bowl, whisk together the one cup of prepared biscuit and seasoning mix with the milk until no lumps remain. At this point you may think something is wrong because the batter will be very runny, but it's fine. It will be much thinner than pancake batter. It's OK. Stir in the shredded cheddar cheese.
Step 7

Pour the batter over the beef and vegetables in the dish. DO NOT STIR! Set aside.
Step 8

Empty 1/2 can of cream of mushroom and garlic soup into a medium mixing bowl. Slowly pour one scant cup of beef broth (about 1/4 cup at a time) into the soup, whisking constantly, until no large lumps remain. Whisk in the soy sauce.
Step 9

Slowly pour the soup mixture, fairly evenly, over the biscuit mixture. DO NOT STIR!
Step 10

Bake for one hour, until top is golden brown (it will still seem "sloshy" but will firm up some as it cools.)
Step 11

Remove from oven and, very importantly, allow to rest on counter for at least 10 minutes before serving. Best served when freshly baked and hot.
Step 12

Cover and refrigerate leftovers. Recipe may be doubled for a 9"x13" dish.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes