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Beef Potpie with Biscuits

 Beef Potpie with Biscuits
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
6-8 ServingsPrep: 15 min. Bake: 35 min.


  • 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


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in the vegetables, gravy, thyme and pepper.
  • 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.
  • 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.
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.