• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and finely dice carrot. Halve, peel, and dice onion. Trim and thinly slice mushrooms.

• Heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. Add carrot and cook, stirring, until slightly softened, 2-3 minutes. • Add onion and a large drizzle of oil; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add mushrooms and 1 TBSP butter (2 TBSP for 4). Cook, stirring occasionally, until veggies are just tender, 3-4 minutes more.

• Add beef*, half the Fall Harvest Spice (all for 4 servings), salt, and pepper to pan with veggies. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. • Stir in tomato paste until thoroughly combined, 1 minute. • Sprinkle with flour; stir to combine. Cook for 1 minute.

• Pour 1/2 cup water (3/4 cup for 4 servings) and stock concentrate into pan with beef mixture. Bring to a boil and cook until mixture has thickened, 1-2 minutes. • Stir in sour cream until fully incorporated. Taste and season with salt and pepper. If filling is too thick, add a splash of water. (TIP: If your pan isn’t ovenproof, transfer mixture now to an 8-by-8-inch baking dish.) (Use a 13-by-9-inch dish for 4.)

• Remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. • Top filling evenly with biscuits. TIP: For an extra-rich experience, place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Brush tops of biscuits with melted butter. • Bake on top rack until biscuits are golden brown, 12-15 minutes.

• Let pot pie cool at least 5 minutes. Spoon into shallow bowls or plates and serve.