Skillet Beef Pot Pie

Preheat oven to 375 degrees.

Heat oil in a large oven-safe skillet over medium high heat.

Season steak cubes with 1 teaspoon House Seasoning Blend.

Sear steak on all sides, about 5 minutes; Remove from skillet.

Add onion to the skillet and cook for 3 minutes or until onion has started to soften.

Add garlic, rosemary and thyme to the skillet and cook for 1 minute.

Add red wine and cook for 2 minutes, or until wine reduces, scraping any browned bits from the bottom of the pan.

Stir in flour; cook for 1 minute.

Stir in tomato paste, Worchestershire sauce and beef broth; stir until combined.

Season with remaining teaspoon of House Seasoning Blend.

Bring to boil and reduce heat to simmer.

Simmer for 8 minutes or until sauces thickens.

Stir in beef and mixed vegetables.

Top with par-baked biscuits.

Brush biscuits with melted butter mixture, making sure to cover the tops and sides.

Transfer skillet to oven and bake for 10 minutes.

Serve immediately.

While sauce is simmering, place biscuits on a parchment lined baking sheet and bake for 5 minutes.

Remove biscuits from oven (they will be partially baked) and set aside.

Place butter, garlic powder, rosemary and thyme in a small bowl and microwave for 30 seconds or until butter melts.

Stir to combine.