Sloppy Joe Pot Pie

Ingredients

• 1½ pounds ground beef
• ½ onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 C water or vegetable stock
• ½ C BBQ sauce
• ¼ C ketchup
• 1 tbs Worcestershire sauce
• 2 tbs brown sugar
• 1 tsp Dijon mustard
• 1 tbs sour cream
• 1½ tsp salt
• ½ tsp ground black pepper
• 3 C of mixed vegetables (peas, corn, and carrots)
• Cayenne pepper to taste (optional)
• 2 C shredded cheddar cheese (~1 lb)
• For thinner crust
  • 1½ C Bisquick
  • 1 large egg, lightly beaten
  • 1 C milk
• For thicker crust
  • 2 C Bisquick
  • 2 large eggs, lightly beaten
  • 1 C milk

Directions

1. Brown Beef: In a large skillet over medium heat, cook ground beef, stirring frequently, ~10 minutes until browned and broken into small crumbles.
2. Add Aromatics: Stir in onion, garlic, and bell pepper; cook 2-3 minutes, until softened.
3. Deglaze: Add 1 cup water, stirring and scraping up browned bits from the pan.
4. Season Sauce: Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, sour cream, salt, and black pepper.
5. Add Vegetables: Stir in mixed vegetables and 1 additional cup water. Return to a boil.
6. Simmer: Reduce heat to low and simmer ~40 minutes, stirring occasionally, until thickened and liquid has evaporated. Season with salt, black pepper, and cayenne to taste.
7. Assemble: Transfer mixture to a lightly greased 13x9" baking dish. Sprinkle evenly with cheese.
8. Top Batter: In a large bowl, mix biscuit mix, eggs, and milk just until blended. Spread over the cheese layer.
9. Bake: Bake uncovered @400°F for 35–40 minutes, until golden brown and set.
10. Serve: Cool slightly, slice, and serve hot.

Chef's Notes

• Use canned biscuits as topping - split them in half so they are not too thick and brush with egg wash

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