Upside-Down Vegetable Beef Cake

READY IN: 1hr 20mins
Recipe by Karen From Colorado

Sort of a cross between stew and beef pot pie but easier and quicker to make.

Top Review by southern_gal12000

I chose this recipe because I was looking for something that I had most of the ingredients for but I have tried recipes like this before and wasn't impressed. The biscuit topping was always tough and tasteless. This biscuit topping was fluffy. I even liked it without the mushroom sauce (which is really more like gravy) but it is good with it also. I have one tip. Make the mushroom sauce the day before and all you have to do is heat it up. And I did change a couple of things for the mushroom sauce. I sliced 8 ozs. of fresh mushrooms and sauteed them in a little butter and olive oil then poured them in with the other ingredients (for the sauce) and used white wine instead of milk or sherry wine. I was quite generous with salt and pepper, but again to taste. Thanks! I'll be making this again.

Ingredients Nutrition

Directions

  1. If using frozen veggies, cook according to package instructions just until thawed; drain.
  2. Meanwhile, crumble ground beef in skillet.
  3. Add onion and brown evenly; drain.
  4. Stir vegetables into ground beef and season to taste with salt and pepper.
  5. Spoon into a 8 to 9 inch square baking dish.
  6. Dot with butter; set aside.
  7. Combine flour, baking powder and salt.
  8. Cut in the 1/4 cup butter until mixture is crumbly.
  9. Combine egg and milk; add to dry ingredients and stir until well mixed.
  10. Spread on top of beef and vegetable mixture.
  11. Bake in a preheated 425 egree oven for 20 to 25 minutes.
  12. Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
  13. Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
  14. Heat through, stirring frequently, but do not boil.

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