This beef pot pie recipe is for a home made biscuit topping covering a delicious beef and vegetable gravy filling.
In a large bowl, stir together the dry ingredients.
Using a pastry brush or two knives cut the butter into the flour. Use your hands and fingertips to form the dough into a coarse meal type of mixture.
Add the cream and mix it in using a wooden spoon. Don't overmix, just work the dough until it is combined. Form the dough into a ball.
Cover with plastic wrap and set aside while you prepare the beef pot pie filling.
Using a large saucepan on the stovetop, melt the butter over low heat.
Whisk in the flour and cook over medium low and make a roux. Stir often to remove any lumps. Cook for 10 minutes.
Use a whisk to stir in the beef stock and to mix into the roux. Bring to a boil, then turn down to low. Whisk in the cream.
Add the carrots, potatoes, peas, bay leaf, thyme,and sage. Stir well and cook for 10 minutes over low heat, just until the vegetables are tender.
Remove the bay leaf, and herb sprigs and discard.
Season with salt and pepper to taste.
Gently stir in the meat cubes and heat over low for 10 minutes.
Pour the pie ingredients into a 9x13 inch oven proof dish.
Preheat the oven to 350ºF.
Sprinkle a little flour onto a flat countertop or working surface.
Take the ball of biscuit dough and pat or roll out to a circle about 1/2 inch thick.
Using a glass or cookie cutter, cut the dough into biscuit rounds. Place the biscuit rounds on top of the beef pie filling.
Using a pastry brush, paint the top of the biscuits with the melted butter.
Place the pot pie into the preheated oven and bake for 30 to 40 minutes or until the biscuits are nice and brown.
Serve right away.