May 12, 2010

Biscuit-Topped Steak Pie

beef, carrots, convenience foods, main dish, One-Dish Dinners, potatoes

Presented by

42 ratings

Prep time: 10 minutes
Baking time: 50 minutes
Servings: 6
Partner: Marinated Tomato Salad

We asked Grandma if she had to cook all day to make her beef-and-vegetable pie. She just smiled.

Ingredients

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.

Grandma's Secret Trick

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.