Beer Biscuit Pot Pie

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large bowl, season the beef pieces with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper.

Step 3 -Sprinkle the beef pieces with 2 tablespoons of the flour and toss to evenly cover them.

Step 4 -In a large oven-safe skillet over medium-high heat, add the oil and heat until it is shimmering.

Step 5 -Add the beef pieces to the oil in a single layer, in batches, and sear both sides until they are golden-brown, about 2-3 minutes per side.

Step 6 -With a slotted spoon, transfer the beef pieces to a large plate.

Step 7 -Repeat the searing process until all of the beef pieces are browned.

Step 8 -In the same skillet over medium-low heat, add 1 tablespoon of the butter and cook until it has melted.

Step 9 -Stir the onion, the carrots, the celery, and the garlic into the butter and mix well.

Step 10 -Add the extra salt, the extra black pepper, and the thyme to the veggie mixture and cook, using a wooden spoon to stir and scrape the browned bits from the bottom of the skillet, until the veggies have softened, about 5-6 minutes.

Step 11 -Stir the mushrooms into the veggie mixture and cook until they have softened, about 5 minutes.

Step 12 -Stir the tomato paste into the veggie mixture and cook for 5 minutes.

Step 13 -Lower the heat to medium and add 8 ounces of the beer to the veggie mixture and stir to combine, ensuring to also loosen the browned bits from the bottom of the pan.

Step 14 -Add the beef pieces and the beef stock to the veggie mixture and stir well.

Step 15 -Bring the pot pie mixture to a boil and then turn off the heat.

Step 16 -Transfer the pot pie mixture to a wire rack and stir in the frozen peas.

Step 17 -In a large bowl, sift the remaining all-purpose flour and the whole-wheat flour together.

Step 18 -Stir the baking powder and the remaining salt into the flour mixture.

Step 19 -Pour the remaining beer into the flour mixture and stir until a thick and bubbly batter forms.

Step 20 -Let the batter rest for 5 minutes.

Step 21 -Spoon the batter on top of the pot pie filling in 1/2-cup-sized drops, ensuring the filling is mostly covered with the batter.

Step 22 -Top the batter with the remaining melted butter.

Step 23 -Bake the pot pie, uncovered, until the bread is golden-brown and set on the bottom, about 1 hour 5 minutes-1 hour 15 minutes. Gently check under the biscuits to ensure the batter is cooked through.

Step 24 -Transfer the pot pie to the wire rack to cool slightly.

Step 25 -Plate and serve.