Ingredients

• 1 onion, peeled and cut into chunks
• 2 stalks celery, cut into chunks
• 2 green bell peppers, cut into chunks
• 1/4 cup bulgur
• 1/3 pound lean ground beef
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon all-purpose flour
• 1 14-ounce c reduced-sodium beef broth
• 1/2 cup prepared barbecue sauce
• 1/2 teaspoon Worcestershire sauce
• Salt & freshly ground pepper, to taste
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon celery seed
• 1 tablespoon finely chopped fresh parsley
• 1/2 cup buttermilk
• 2 tablespoon canola oil

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Cooking Directions

Step 1

To make filling: Pulse onion, celery and bell peppers in a food processor until finely chopped. Set aside.

Step 2

Toast bulgur in a large dry skillet over medium heat, stirring often, until lightly browned, about 3 minutes. Transfer to a bowl and set aside.

Step 3

Add beef to pan and cook over medium heat, breaking up clumps with a fork, until browned, 3 to 4 minutes. Transfer to a colander to drain. Wipe out the pan with a paper towel; add olive oil and heat over medium heat. Add the reserved vegetables and cook, stirring, until they start to brown, 8 to 10 minutes. Add flour and stir for 1 minute. Add broth, barbecue sauce, Worcestershire sauce and the reserved beef and bulgur. Cook, stirring, until thickened, about 10 minutes. Season with salt and pepper and set aside.

Step 4

To make crust & bake pie: Preheat oven to 450°F. Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, celery seed and parsley in a mixing bowl.

Step 5

Combine buttermilk and canola oil in a glass measuring cup. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined.

Step 6

Turn the dough out onto a floured surface and knead gently 7 to 8 times. Roll into an 8-inch circle with a floured rolling pin. Flour a fluted pastry wheel or a knife and cut dough into 6 triangles.

Step 7

Spoon the filling into an ungreased 9 1/2-inch deep-dish pie pan. Arrange biscuits evenly over filling. Bake until bubbling, 20 to 30 minutes. Let stand for 5 minutes before serving.