Chef Folse's Tailgaters Cochon de Lait and Steak Pie

Prep Time: 1 and 1/2 Hours
Yields: 8-10 Servings

I love a good casserole, and the great thing about preparing a casserole is that once all the ingredients are blended, all you must do is bake it. You can make this casserole ahead of time, and in fact, preparing it ahead gives all the flavors a chance to mix and mingle in the Pyrex.


1 pound boneless pork butt, cubed
1 pound beef round steak, cubed
1 pound smoked sausage, sliced
1 cup vegetable oil
1 cup flour
1 cup diced onions
1/2 cup diced celery
1/2 cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/4 cup minced garlic
1 quart beef stock (see recipe)
1 cup baby carrots
1 cup green peas
1 cup peeled, diced potatoes
1/2 cup pearl onions, peeled
1/2 cup sliced green onions
1/4 cup chopped parsley
salt and black pepper to taste
granulated garlic to taste
1 (10-ounce) can refrigerated buttermilk biscuits


Preheat oven to 375 degrees F. In a large Dutch oven, heat vegetable oil over medium-high heat. Season pork and beef with salt, pepper and granulated garlic and brown well in hot oil. Remove meat from pot and set aside. Add flour to pan drippings and, whisking constantly, cook until dark brown roux is achieved (see roux recipe). Add diced onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until wilted. Add cooked meat, stirring until incorporated. Add stock, blending well into roux mixture. Bring to a boil then reduce heat and simmer 45 minutes. Add carrots, peas, potatoes and pearl onions and simmer an additional 15 minutes or until vegetables are tender. Stir in green onions and parsley then adjust seasonings to taste using salt, pepper and granulated garlic. Pour entire contents of pot into a 9½"x 14"x 2" casserole dish. Top with biscuits and bake 15-20 minutes or until casserole is bubbly and biscuits are golden brown. Remove from oven and let rest 5-10 minutes before serving.