Upside-Down Meat Pie Recipe

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This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by—it mixes up in a jiffy, yet it's substantial and satisfying.—Cora Dowling, Toledo, Ohio
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1 can (15 ounces) tomato sauce
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon celery salt
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1/2 cup milk

Nutritional Facts

1 serving (1 each) equals 421 calories, 20 g fat (11 g saturated fat), 83 mg cholesterol, 1827 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein.


  1. In a large skillet, cook ground beef and onion until the beef is browned and onion is tender; drain. Add salt and tomato sauce; simmer 10-15 minutes. Spoon mixture into a 2-qt. casserole; set aside.
  2. For biscuits, combine flour, baking powder, celery salt, paprika, salt and pepper in a bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir until a soft dough forms. Drop by tablespoonfuls onto meat mixture.
  3. Bake, uncovered, at 475° for 20 minutes or until biscuits are golden. Yield: 4 servings.
Originally published as Upside-Down Meat Pie in Country Ground Beef 1993, p65

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