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August 12, 2011
Biscuit-Topped Steak Pie
Hearty Meat Dishes
Prep time:
10 minutesBaking time::
50 minutes“We asked Grandma if she had to cook all day to make her beef-and-vegetable pie. She just smiled.”
Ingredients
Serves 6
- 1 1/2 pounds top round steak, cooked
- 1 large baking potato, cooked, peeled
- 1 (9-ounce) package frozen baby carrots
- 1 (9-ounce) package frozen peas and pearl onions
- 1 (18-ounce) jar homestyle brown gravy
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 (10-ounce) can refrigerated flaky buttermilk biscuits
Directions
1
Preheat oven to 375°F. Lightly grease a 2-quart casserole dish with nonstick cooking spray.
2
Cut steak into 1-inch cubes and set aside. Cut potato into 1/2-inch pieces and set aside.
3
Combine steak cubes, potato pieces, frozen baby carrots, and the frozen peas and onions in prepared dish. Combine gravy, thyme and black pepper in small bowl; stir into meat-and-vegetable mixture.
4
Bake, uncovered, 40 minutes. Remove from oven. Increase oven temperature to 400°F. Top casserole with biscuits and bake until biscuits are golden brown, about 8 to 10 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma used whatever leftover meat and vegetables she had to make a main-dish pie. Sometimes we had chicken with broccoli and pearl onions. Other times it was cubed pork with sweet potatoes.
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