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beef roast cobbler

sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

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.

yield 4 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For beef roast cobbler

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

How To Make beef roast cobbler

  • Some of the ingredients for beef roast casserole.
    1
    Preheat oven to 350 degrees F.
  • 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.)
  • Cubed cooked potatoes and beef.
    3
    Evenly distribute chopped/shredded beef and potatoes over the melted butter in the dish.
  • Peas, carrots, beef and potatoes over melted butter in baking dish.
    4
    Scatter the peas and carrots over the beef and potatoes.
  • 5
    Sprinkle with salt and ground black pepper to taste. Set aside.
  • Batter being poured.
    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.
  • Batter poured over vegetables and beef.
    7
    Pour the batter over the beef and vegetables in the dish. DO NOT STIR! Set aside.
  • 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.
  • Pouring soup mixture over batter mixture.
    9
    Slowly pour the soup mixture, fairly evenly, over the biscuit mixture. DO NOT STIR!
  • Casserole ready for oven.
    10
    Bake for one hour, until top is golden brown (it will still seem "sloshy" but will firm up some as it cools.)
  • Baked casserole resting on counter for 10 minutes.
    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.
  • Beef roast casserole on small plate next to casserole dish.
    12
    Cover and refrigerate leftovers. Recipe may be doubled for a 9"x13" dish.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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