Beef and Cabbage Skillet Pie with Cheddar-Chive Biscuits

Make it

Instructions

1. 01

   Heat the oven and set up

   Arrange a rack in the middle of the oven and heat it to 400°F (205°C). Set out a 12-inch oven-safe skillet, a medium mixing bowl, a cutting board, and a knife; keep the skillet on the counter until the filling is ready to cook. | Why: A hot oven and an oven-safe skillet make the stovetop-to-oven finish seamless.

2. 02

   Brown the beef and soften the vegetables

   Rinse and dry the vegetables. Peel and dice 1 medium yellow onion, mince 2 garlic cloves, and thinly slice enough 6 cups green cabbage to measure the stated amount. Set the skillet over medium-high heat and add 1 tbsp olive oil. Once the oil shimmers, add 1 lb ground beef and break it into small pieces; cook for 4 minutes, stirring, until no large pink patches remain. Add the prepared onion and garlic, the cabbage, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 4 minutes, stirring often, until the onion is translucent and the cabbage has begun to wilt. If the skillet looks dry, lower the heat slightly rather than letting the garlic scorch. | Why: Browning builds savory flavor, while softening the cabbage now keeps the filling tender after baking.

3. 03

   Season and simmer the filling

   Sprinkle 1 tbsp all-purpose flour, 1 tsp smoked paprika, and 1/2 tsp dried thyme over the beef and vegetables. Stir for 1 minute, until the flour coats the mixture and smells lightly toasted. Stir in 1 tbsp tomato paste, 1 (14.5-oz) can diced tomatoes, 1 cup beef broth, and 1 tbsp Worcestershire sauce. Bring to a steady simmer, then cook uncovered for 7 minutes, stirring occasionally, until the cabbage is tender-crisp and the filling is thick and glossy rather than soupy. Taste and adjust the seasoning only if needed, then remove the skillet from the heat. | Why: A brief simmer concentrates the tomato-beef juices so they stay beneath the biscuits instead of making them soggy.

4. 04

   Mix the cheddar-chive biscuit dough

   While the filling simmers, measure 1 1/2 cups all-purpose flour and 2 tsp baking powder into the mixing bowl and whisk them together. Cut 4 tbsp cold unsalted butter into small cubes, then rub it into the dry mixture with your fingertips until it has coarse, pea-size crumbs. Grate 1 cup sharp cheddar cheese and finely chop 2 tbsp fresh chives; stir both into the bowl. Pour in 3/4 cup whole milk and stir just until a shaggy, soft dough forms; do not knead it smooth. | Why: Cold butter and gentle mixing help the biscuits bake up tender instead of dense.

5. 05

   Top the skillet and bake

   Spoon the biscuit dough in 8 evenly spaced mounds over the hot filling, leaving small gaps so steam can escape. Transfer the skillet carefully to the middle oven rack and bake at 400°F (205°C) for 18–20 minutes, until the biscuits are puffed and deep golden on top and a biscuit lifted from the center is cooked through without a wet line of dough. If the tops brown before the centers are done, loosely cover the skillet with foil for the last few minutes. | Why: Spacing the dough lets the biscuits rise while the filling bubbles gently around them.

6. 06

   Rest and serve

   Set the skillet on a heatproof surface and let the pie rest for 5 minutes; the filling should settle and remain visibly thick when spooned. Divide among 4 plates, making sure each portion gets biscuit topping and plenty of cabbage-beef filling. Serve hot. | Why: A short rest makes the saucy filling easier to serve and gives the biscuits time to finish setting.