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Fullblood Wagyu Ground Beef and Winter Vegetable Pot Pie

Fullblood Wagyu Ground Beef and Winter Vegetable Pot Pie with Cheddar-Scallion Drop Biscuits

Prep Time: 60 Minutes
Cook Time: 30 Minutes
Servings: 6-8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 3 LB 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 CUP 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 Cheese (shredded)
  • 1 BUNCH Scallions (minced)
  • 14 OZ Half and Half


    • Deep 9 Inch x 13 Inch Baking Dish
    • Large Dutch Oven or Heavy-Bottom Pan


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


    Preheat the oven to 375°F.

    In a large Dutch oven (on the stove), melt the butter and the oil.

    Add the cut carrots, parsnip, rutabaga, and leek to the Dutch oven.

    Add the diced yellow onion to the Dutch oven.

    Season with kosher salt and freshly ground black pepper.

    Cover and cook over moderately high heat, while stirring, until the vegetables are softened and lightly browned. This usually takes about 10 minutes.

    Add the Fullblood Wagyu ground beef, chopped thyme, and chopped rosemary.

    Cook over moderately high heat for 10 minutes, while breaking up the meat with a spoon.

    Stir in the tomato paste. Cook for 5 minutes while stirring constantly.

    Stir in a 1/2 cup of all purpose flour, and cook for 2 more minutes.

    Stir in the beef stock, pieces of Yukon gold potatoes, and the heavy cream. Simmer for 5 minutes until thickened.

    Stir in the peas, minced garlic, ancho chili powder, and green beans (1/2 inch pieces).

    Season to taste with kosher salt and freshly ground black pepper.

    Transfer the mixture to a deep 9 inch x 13 inch baking dish. The mixture should fill 2/3 of the pan. If there is extra, place the extra mixture in a separate small pie pan.

    Put the baking dish in refrigerator to cool while making the cheddar-scallion drop biscuits.


    Sift together the dry ingredients (all purpose flour, sugar, baking powder, and salt).

    Using a cheese grater, grate the cold butter. Add the butter to the bowl with the dry ingredients.

    Add the shredded sharp cheddar cheese and minced scallions to the bowl as well.

    Add the half and half to the bowl until sticky dough forms.

    Knead the dough for 30 seconds, but don’t over-mix.

    Divide the dough into 12 equal portions, and slightly roll. These are your drop biscuits.

    Pull the baking dish with the Fullblood Wagyu beef and winter vegetable mixture out of the refrigerator.

    Place the drop biscuits (in the baking dish) on top of the cooled beef and vegetable mixture.

    Place the baking dish in the oven, and bake at 375°F for 25-30 minutes until golden brown.


    Once cooked, remove the Fullblood Wagyu ground beef and winter vegetable pot pie from the oven.

    Scoop a cheddar-scallion drop biscuit and the beef and vegetable mixture into a bowl.

    Serve warm, and enjoy!

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