Ropa Vieja Pot Pies with Pepper Jack Biscuits

Experience a bold fusion of comfort and Latin flavors with these Ropa Vieja Pot Pies topped with Pepper Jack Biscuits. This recipe reinvents the classic Cuban shredded beef stew by transforming it into an individual pot pie, filled with tender, braised beef, vibrant bell peppers, and briny green olives. Crowned with fluffy, cheesy pepper jack biscuits that bake to golden perfection, this dish combines the heartiness of a stew with the irresistible appeal of a flaky topping. Perfect for cozy dinners or special occasions, these pot pies are a creative twist on traditional comfort food, offering a savory, melt-in-your-mouth experience in every bite. Don't miss this standout recipe that highlights rich, slow-cooked flavors with a modern flair.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:180 mins

Total Time:220 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 1 medium Red bell pepper, sliced
• 1 medium Green bell pepper, sliced
• 4 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 28 ounces Crushed tomatoes
• 1 cup Beef broth
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 leaf Bay leaf
• 1 cup Pitted green olives, sliced
• 1 cup Frozen peas
• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 1 teaspoon Salt
• 6 tablespoons Butter, cold and cubed
• 1 cup Pepper jack cheese, shredded
• 0.75 cup Milk
• 1 large Egg, beaten

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In an oven-safe Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and sear each side until browned, about 4 minutes per side. Remove the beef and set it aside.

Step 3

Lower the heat to medium, and in the same pot, sauté the diced yellow onion, red bell pepper, and green bell pepper until softened, about 5 minutes.

Step 4

Add the minced garlic and cook for another 1 minute until fragrant.

Step 5

Stir in the tomato paste, cooking for 2 minutes to caramelize, then add the crushed tomatoes, beef broth, ground cumin, smoked paprika, dried oregano, and bay leaf. Stir well to combine.

Step 6

Return the seared beef to the pot, cover, and transfer to the preheated oven. Braise for 2.5 hours until the beef is tender and shreds easily.

Step 7

Remove the pot from the oven and shred the beef using two forks. Stir in the sliced green olives and frozen peas. Set aside.

Step 8

Increase the oven temperature to 400°F (204°C).

Step 9

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 10

Stir in the shredded pepper jack cheese.

Step 11

Add the milk gradually, mixing gently until the dough comes together. Do not overmix.

Step 12

Divide the Ropa Vieja mixture into 6 oven-safe ramekins or small baking dishes. Place the dishes on a baking sheet for stability.

Step 13

Scoop equal portions of the biscuit dough on top of each ramekin, flattening slightly. Brush the tops with beaten egg for a golden finish.

Step 14

Bake for 20-25 minutes until the biscuits are golden brown and cooked through.

Step 15

Let cool slightly before serving. Enjoy your Ropa Vieja Pot Pies with Pepper Jack Biscuits!

Nutrition Facts

Serving size	(3498.2g)

Amount per serving	% Daily Value*
Calories	5495.4

Total Fat 367.5g	0%
Saturated Fat 152.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1170.5mg	0%
Sodium 9824.8mg	0%
Total Carbohydrate 319.9g	0%
Dietary Fiber 43.1g	0%
Total Sugars 60.2g
Protein 253.4g	0%

Vitamin D 199.3IU	0%
Calcium 1692.5mg	0%
Iron 53.6mg	0%
Potassium 6574.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 18.1%

Carbs: 22.8%