This Cheddar Bay Ground Beef Cobbler is a hearty dinner that layers seasoned ground beef and vegetables in a creamy gravy, then gets topped with buttery Cheddar Bay biscuits.
It's basically a beef pot pie with a Red Lobster twist, and the biscuit topping soaks up just enough of the beef gravy underneath to stay soft while the tops turn crisp and cheesy.
Once it comes out of the oven, brush the biscuits with garlic herb butter to finish it off with that same flavor you'd get from a basket of the restaurant's biscuits.
I make this Cheddar Bay Ground Beef Cobbler on nights when I'm in the mood for quick, easy comfort food. It reheats really well too, so I don't mind making the full batch even when it's just the two of us, so I'm always happy to have the leftovers the next day.
If you're already a fan of my other beef casseroles like Slow Cooker Panda Express SweetFire Chicken Copycat Recipe and Chili Cheese Tater Tot Casserole, these will give you that same warm, fuzzy feeling.
Ingredients Needed
Lean ground beef keeps the filling from turning greasy, so look for 85% to 90% lean for this recipe.
Cream of mushroom soup gives the filling its creamy texture, but cream of celery or cream of chicken soup works just as well if that's what's in your pantry.
Frozen peas and carrots keep the prep simple, though any frozen mixed vegetable blend, or even fresh vegetables you sauté first, will work in their place.
This recipe uses Cheddar Bay biscuit mix from Red Lobster for the topping, which you'll find in the baking aisle near the cornbread mixes. It comes with its own garlic herb seasoning packet for finishing the dish!
See recipe card for quantities.
How to Make Cheddar Bay Biscuit Ground Beef Casserole
Build the filling
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is no longer pink. Drain off any excess grease.
Stir in the garlic, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Add the cream of mushroom soup, beef broth, and frozen peas and carrots, and stir until everything is combined.
Fill the baking dish
Spread the beef mixture evenly into a greased 9x13-inch baking dish.
Mix the biscuit topping
In a separate bowl, stir together the Cheddar Bay Biscuit Mix, cold water, and shredded cheddar just until a soft dough forms. A few lumps are fine, and overmixing will make the biscuits dense.
Top the filling
Drop spoonfuls of the biscuit dough over the beef mixture, leaving a little space between each mound so the filling can bubble up between them as it bakes.
Bake until golden brown
Bake uncovered at 375°F for 35 to 40 minutes, until the filling is bubbling and the biscuits are golden brown and cooked through.
While the cobbler bakes, stir the melted butter together with the garlic herb seasoning packet. As soon as the cobbler comes out of the oven, brush the biscuits generously with the butter.
Let the cobbler rest for 10 minutes before serving.
Pro Tips
- Shred your own block of cheddar instead of using pre-shredded bags. It melts smoother into both the filling and the biscuit dough.
- If the biscuits are browning faster than the centers are cooking through, loosely tent the dish with foil for the remaining bake time.
- Check a biscuit near the center of the dish with a toothpick before pulling the cobbler out. If it comes out doughy, bake for 5 more minutes.
- Let the cobbler rest the full 10 minutes. Cutting in too early makes the filling run instead of holding its shape on the plate.
How to Serve
This cobbler is rich enough to stand on its own, but a simple green salad or roasted broccoli helps balance the richness if you want something lighter alongside it.
Equipment
A 9x13-inch glass baking dish works well here since it lets you see the filling bubbling up around the biscuits without lifting them to check. If you only have a smaller baking dish, the filling will sit deeper, so expect the bake time to run longer than what's listed here.
Also, a cookie scoop makes it easy to portion the biscuit dough into even mounds.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm larger portions in a 325°F oven to keep the biscuits closer to their original texture.
You can make the beef filling up to 2 days ahead and refrigerate it separately. When you're ready to bake, warm it slightly, spread it in the dish, and top with freshly made biscuit dough.
For freezing, freeze the beef filling by itself for up to 3 months, then thaw it overnight in the refrigerator and top with a fresh batch of biscuit dough before baking.
Recipe FAQs
A pot pie is traditionally made with chicken and a rolled or crimped pie crust, while this beef cobbler recipe uses ground beef and a dropped biscuit topping instead of a crust, giving it a more rustic, casserole-style finish.
Yes, though you'll lose the built-in garlic and cheddar flavor the Cheddar Bay mix brings. If you go homemade, stir in garlic powder and shredded cheddar, and mix your own garlic butter to brush on at the end.
This usually means the dough mounds were dropped too thick or too close together, which slows down how quickly the centers cook. Space them out a bit more and give the dish extra time in the oven, checking a biscuit near the middle before pulling it out.
No, they can go into the filling straight from frozen. They'll cook through fully during the bake time.
More Beef Recipes
Looking for other delicious beef recipes like this? Try these:
Cheddar Bay Ground Beef Cobbler
Ingredients
- 2 lbs lean ground beef
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon Worcestershire sauce
- 10.5 ounces cream of mushroom soup
- 1 cup beef broth
- 1 cup frozen peas and carrots
- 1 box Red Lobster Cheddar Bay Biscuit Mix with seasoning packet
- ½ cup sharp cheddar cheese shredded
- ¼ cup unsalted butter melted
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Cook the ground beef and onion in a skillet over medium heat until browned; drain excess grease.
- Stir in the garlic, salt, pepper, garlic powder, onion powder, and Worcestershire sauce.
- Add the cream of mushroom soup, beef broth, and peas and carrots; stir to combine and spread into the prepared dish.
- In a separate bowl, mix the biscuit mix, cold water, and cheddar just until a soft dough forms.
- Drop spoonfuls of the dough over the beef mixture, leaving small gaps between mounds.
- Bake uncovered for 35-40 minutes, until the filling is bubbling and the biscuits are golden and cooked through.
- Stir the melted butter with the seasoning packet and brush over the biscuits as soon as the cobbler comes out of the oven; rest 10 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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