Cold weather and casseroles go together like red wine and cozying up to a roaring fire. Here's a hearty beef dish that combines all of the seasons' flavors in every substantial bite!
Yes, another pumpkin beer and an additional savory method to help you enjoy pumpkin. I haven't in the past, but after incorporating the earthiness of this creamy filling into so many different types of food I may not think of pumpkin as a fall only ingredient.
Biscuits make a simple fluffy crust that supports the full flavored spicy beef and of course the gooey rich cheese!
I've become a huge hatch chili fan but if you cannot find that kind of cheese you can substitute pepper jack for a spicy alternative or fontina is a fabulous melting cheese. For a milder choice use mozzerella.
I'm also reaching for pumpkin beer instead of wine for deglazing. If you are unable to get your hands on one then use another type that features spice and citrus. They're all fun to experiment with. The hamburger is delicious on its own but once the casserole bakes, all the spices and herbs emerge and the beef, biscuits, and cheese meld together! Sweet potato and pumpkin are amazing fall and winter fare and should definitely be enjoyed beyond the holidays :)
Ingredients For Sweet Potato Biscuits (I used Martha Stewart's recipe)
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet-Potato Puree, chilled
1/3 cup buttermilk
Directions For Sweet Potato Biscuits
Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
Ingredients For Casserole
1 tablespoon olive oil
1 teaspoon Garam Masala
1 teaspoon coriander
1 cup onions, chopped
1 cup bell pepper, chopped
1 jalapeno, seeds removed, diced
1 cup sliced mushrooms
1/4 teaspoon salt and pepper
1 pound lean ground beef
1/2 cup Alewerks pumpkin ale
1/2 cup beef stock
2/3 cup pumpkin puree
1/4 cup heavy cream
3 tablespoon fresh parsley
2 tablespoons fresh sage
1 tablespoon fresh oregano
more salt and pepper to taste
2 cups Hatch Chili cheese (you can also use pepper jack, fontina, or mozzerella)
Directions For Casserole
Heat oil in a large skillet on medium high. Stir in spices for about 30 seconds to release their fragrant oils. Saute onions, peppers, and mushrooms along with salt and pepper just until they start to soften. Add in hamburger and brown.
Pour in beer and turn heat up for a couple of minutes to cook off alcohol. Turn heat down and stir in beef stock. Blend in pumpkin. Heat through. Then add cream and herbs. Continue cooking until everything is hot and thickened. Taste and adjust salt and pepper as needed.
Heat oven to 350 degrees. Grease an 11 x 7 inch casserole dish with cooking spray. Layer biscuits over bottom of dish. Spoon beef mixture over biscuits, covering completely. Bake for 15 minutes until beef is bubbly and hot. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese melts.
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