Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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

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.
Most Helpful

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.

southern_gal12000 February 27, 2009