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I've enjoyed this since I was a little girl, when my mother used to make it. It's both filling and flavorful.—Kara Kimberline, Galion, Ohio
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4-6 servings


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup biscuit/baking mix
  • 1/4 cup milk
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving (1 each) equals 281 calories, 16 g fat (7 g saturated fat), 49 mg cholesterol, 906 mg sodium, 18 g carbohydrate, 2 g fiber, 16 g protein.


  1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, olives, chili powder and salt. Pour into a 9-in. pie plate; set aside.
  2. For topping, in a small bowl, combine the baking mix, milk and butter just until combined.
  3. Turn onto a floured surface and knead 8-10 times. Roll into a 10-in. circle. Place over meat mixture; crimp edges to seal. Cut small slits in pastry.
  4. Bake at 425° for 15-20 minutes. Let stand for 5 minutes. Yield: 4-6 servings.
Originally published as Topsy-Turvy Pie in Country Ground Beef 1993, p66

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