I had purchased some canned biscuits on sale for really cheap, but maybe they were on sale for a reason! They weren’t at all flaky and they were a bit bland. But I hate letting food go to waste, so I thought maybe I could make them work as a pot pie topping. Judging by my boyfriend’s reaction (he ate the whole pie and said we should definitely have this again), I’d say it turned out even better than I’d hoped – the saucy filling softened the biscuits and the sprinkling of garlic powder added nice flavor and color.

Guessipe

• 2 yams, peeled and chopped into 1/2-inch pieces
• olive oil
• salt and pepper to taste
• 8 oz ground beef
• 1 red onion, diced
• 4 cloves garlic, sliced
• 3 carrots, diced (I used rainbow carrots, but any carrot will work)
• 1 jalapeno, minced
• 1 TBSP 24 herbs and spices (or similar herb mixture)
• 1/4 tsp cayenne
• 1 cup chicken or beef broth
• 1/4 cup half and half
• 1 can biscuits
• garlic powder

Toss the yams with olive oil, salt, and pepper. Roast in a 9-inch pie dish at 400 degrees for 20 minutes.

Sauté the the ground beef, onion, garlic, and carrots in a little olive oil over medium high heat until the beef begins to brown. Stir in the jalapeno, 24 herbs and spices, cayenne, and broth and simmer until the broth reduces and thickens. Stir in the half and half and salt and pepper to taste.

Pour the beef mixture into the pie dish with the roasted yams and toss to combine. Top with biscuits and sprinkle with garlic powder.

Bake at 400 degrees for 10 minutes.