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Beef Potpie with Biscuits Recipe
Beef Potpie with Biscuits Recipe photo by Taste of Home

Beef Potpie with Biscuits Recipe

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I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.—Dolores Jensen, Arnold, Missouri
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
  • 2 cups frozen peas and carrots, thawed
  • 1 large potato, peeled, cooked and diced
  • 1 medium onion, chopped
  • 1 jar (18 ounces) beef gravy
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Nutritional Facts

1 serving (1 cup) equals 298 calories, 4 g fat (2 g saturated fat), 53 mg cholesterol, 775 mg sodium, 39 g carbohydrate, 2 g fiber, 26 g protein.

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper.
  2. Transfer to a greased 9-in. deep-dish pie plate or 11-in. x 7-in. baking dish. Bake, uncovered, at 400° for 25 minutes.
  3. Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown. Yield: 6-8 servings.
Originally published as Beef Potpie with Biscuits in Casserole Cookbook 2001, p44

Nutritional Facts

1 serving (1 cup) equals 298 calories, 4 g fat (2 g saturated fat), 53 mg cholesterol, 775 mg sodium, 39 g carbohydrate, 2 g fiber, 26 g protein.

Reviews for Beef Potpie with Biscuits

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   (2)
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MY REVIEW
Reviewed Nov. 25, 2011

fantastic pot pie recipe. I used cubed frozen breakfast potatoes instead of an actual potato - just as a time saver. It was wonderful. I made my own gravy instead of using bottled and it was terrific. We have made this several times now and we never have leftovers!

MY REVIEW
Reviewed Nov. 11, 2011

This is so good. My family asks me to make it often. I cook my biscuits before I add them to the top so that they aren't still doughy on the bottoms.

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