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Upside-Down Meat Pie Recipe

This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by—it mixes up in a jiffy, yet it's substantial and satisfying.—Cora Dowling, Toledo, Ohio

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Upside-Down Meat Pie Recipe

Prep: 25 min. Bake: 20 min.

Yield: 4 Servings

25 20 45

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
1/2 teaspoon salt
1 can (15 ounces) tomato sauce
BAKING POWDER BISCUITS:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon celery salt
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1/2 cup milk

Directions

In a large skillet, cook ground beef and onion until the beef is browned and onion is tender; drain. Add salt and tomato sauce; simmer 10-15 minutes. Spoon mixture into a 2-qt. casserole; set aside.
For biscuits, combine flour, baking powder, celery salt, paprika, salt and pepper in a bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir until a soft dough forms. Drop by tablespoonfuls onto meat mixture.
Bake, uncovered, at 475° for 20 minutes or until biscuits are golden. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 421 calories, 20 g fat (11 g saturated fat), 83 mg cholesterol, 1,827 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Upside-Down Meat Pie in Country Ground Beef , p65