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Upside-Down Beef Pie

 Upside-Down Beef Pie
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
6 ServingsPrep/Total Time: 30 min.


  • 1 pound ground beef
  • 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


  • 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.