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Upside-Down Meat Pie Recipe

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Thanks to the yummy sloppy joe flavor, kids dig in...and adults do, too! This recipe's been in my family for years.—Jennifer Eilts, Lincoln, Nebraska

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Upside-Down Meat Pie Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon prepared mustard
1-1/2 cups biscuit/baking mix
1/3 cup water
3 slices process American cheese, halved diagonally
Green pepper rings, optional

Directions

In a large skillet, cook the beef, celery, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in soup and mustard. Transfer to a greased 9-in. pie plate.
Meanwhile, in a large bowl, combine dry baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a 9-in. circle.
Place over meat mixture. Bake at 425° for 20 minutes or until golden brown. Cool for 5 minutes.
Run a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired. Yield: 6 servings.

Originally published as Upside-Down Meat Pie in Taste of Home June/July 1999, p13

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Reviews for Upside-Down Meat Pie (3)

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