Sloppy Joe Pot Pie

Ingredients

• 1½ pounds ground beef
• ½ onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 C water or vegetable stock
• ½ C BBQ sauce
• ¼ C ketchup
• 1 tbs Worcestershire sauce
• 2 tbs brown sugar
• 1 tsp Dijon mustard
• 1 tbs sour cream
• 1½ tsp salt
• ½ tsp ground black pepper
• 3 C of mixed vegetables (peas, corn, and carrots)
• Cayenne pepper to taste (optional)
• 2 C shredded cheddar cheese (~1 lb)
• For thinner crust
  • 1½ C Bisquick
  • 1 large egg, lightly beaten
  • 1 C milk
• For thicker crust
  • 2 C Bisquick
  • 2 large eggs, lightly beaten
  • 1 C milk

Directions

1. Place ground beef in a large skillet. Cook over medium heat and stir the mixture frequently until the beef is browned and forms small crumbles, about 10 minutes.
2. Stir in onion, garlic, and bell pepper; cook and stir until softened, 2 to 3 minutes.
3. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
4. Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, sour cream, salt, and black pepper.
5. Add the mixed vegetables and 1 more cup water and return mixture to a boil.
6. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.
7. Season with salt, black pepper, and cayenne pepper to taste. This can be made in advance and held.
8. Transfer to a lightly greased 13x9" baking dish and sprinkle with cheese.
9. In a large bowl, combine the biscuit mix, eggs and milk just until blended.
10. Spread over cheese and bake, uncovered, at 400° for 35-40 minutes or until golden brown.

Chef's Notes

• Use canned biscuits as topping – split them in half so they are not too thick and brush with egg wash