Low-FODMAP Skillet Beef Pot Pie with Biscuits; Gluten-free

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One Skillet.

Beef Pot Pie.

With Biscuits.


Are you as excited as I was to make this recipe!?  So rich, hearty and full of flavors.  And biscuits on top! The best way to soak up all the low-FODMAP Beef Pot Pie gravy.

This low-FODMAP Beef Pot Pie with Biscuits in One Skillet is a recipe your family will beg you to make.  Feel free to change up the vegetables -add some bell peppers, parsnip or summer squash for completely different flavors!  You can also try it with ground poultry (chicken, turkey), veal, or pork. Whatever you love the most 🙂

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Or check out over 450 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solutionAlthough this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)

Serves: 6

Prep time: 10M

Cook + Bake time: 50 min

Total time: 1H

Bake: 400 F

Equipment: Large oven safe skillet (I prefer cast iron)


  • 1 tablespoon garlic infused oil
  • 1 tablespoon onion or shallot infused oil
    • Infused oils contain all the flavor but NOT the FODMAPs. Enjoy these to help enhance the flavor of your recipes!  See my low-FODMAP Top 11 Tips & Tricks for the reason why!
  • 1 pound (16 ounces) lean ground beef
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup (70 g) chopped carrot
    • Carrots do not contain FODMAPs
  • 1/2 stalk (20 g) celery, minced
    • 10 grams is one low-FODMAP serving due to mannitol
    • You can also leave this out, if you prefer not to buy such a small amount (we have it on hand in the fridge anyway)
  • 1 cup (150 g) canned peas, rinsed and drained
    • Canned peas (once drained and rinsed) are low-FODMAP in 1/4 cup servings (45 g), as the FODMAPs are leached out in the canning liquid and rinsed away
    • Higher amounts have higher levels of GOS
    • Do not substitute frozen or fresh peas as the FODMAP levels will be higher
    • Rachel’s tip: One 15 ounce can of peas drained and rinsed will yield 270 grams of peas. You will use slightly more than 1/2 can for this recipe
  • 1 cup (130 g) canned corn, rinsed and drained
    • You may also use fresh or frozen corn, but this will be slightly higher in FODMAPs
    • For fresh corn, 38 g is one low-FODMAP serving due to sorbitol levels.  For canned corn, 75 g is one serving due to fructans
  • 3 tablespoons low-FODMAP, gluten-free, all-purpose flour
  • 3 cups low-FODMAP beef broth
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 tablespoon low-FODMAP Certified Happy Spices Italian Seasoning
  • 1 teaspoon Worcestershire sauce

For low-FODMAP, GF Biscuits:

  • 1 & 1/4 cups Bisquick™ Gluten Free pancake & baking mix
    • If you can’t find this ingredient, another GF biscuit mix should work, just check ingredients. Or see my low-FODMAP recipe swap blog for a copycat recipe
  • 1/2 cup low-FODMAP milk (such as almond milk, or lactose-free)
  • 1 large egg
  • 2 tablespoons melted butter
    • I have not tried this, but a low-FODMAP vegan butter substitute or olive oil should also work


  • Preheat oven to 400 degrees F
  • Heat 1 tablespoon garlic infused oil in a large ovenproof skillet over medium-high heat
  • Add ground beef, brown it until cooked completely (about 5-7 minutes)
  • Drain grease if necessary. Season with salt and pepper, then add the onion infused oil and Dijon mustard
  • Stir in peas, celery, corn and carrots; cook, stirring frequently, until the vegetables are hot
  • Sprinkle the mixture with 3 tablespoons low-FODMAP GF flour; cook, stirring, for 1 minute
  • Add low-FODMAP Beef broth, and cook, stirring occasionally, until the mixture is slightly thickened (about 10 minutes)
    • The broth will further thicken as it cooks, don’t worry
  • Stir in parsley, low-FODMAP Italian Seasoning, and Worcestershire sauce, then taste and add salt and pepper if desired
  • In a medium bowl combine the GF Bisquick, low-FODMAP milk, egg and melted butter
  • Use a small cookie scoop to drop the biscuit batter on the beef mixture (about 12-14 total)
  • Transfer the pan to the preheated oven
  • Bake until biscuits are lightly golden and cooked through, about 15 to 20 minutes
  • Garnish with parsley before serving

Comments Rating 4.5 (2 reviews)

4 Responses

    1. Hi Erin,
      So glad to hear your family enjoyed the recipe! It made our day. We hope you stay in touch with us 🙂

  1. A great find

    I came across this recipe today while searching for a low FODMAP recipe with ground beef. As luck would have it, I had every single ingredient in my kitchen!
    I think it’s a nice change from regular shepherds pie, using biscuits in place of mashed potatoes.

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