Upside-Down Beef Pie Recipe

4.5 3 4
Upside-Down Beef Pie Recipe
Upside-Down Beef Pie Recipe photo by Taste of Home
Publisher Photo

Upside-Down Beef Pie Recipe

Read Reviews
4.5 3 4
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a skillet over medium heat, cook beef, celery, onion and green pepper until the meat is no longer pink and vegetables are tender; drain. Stir in soup and mustard; mix well. Transfer to a greased 9-in. pie plate.
In a bowl, combine the 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.
Originally published as Upside-Down Meat Pie in Taste of Home June/July 1999, p13

  • 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
  1. In a skillet over medium heat, cook beef, celery, onion and green pepper until the meat is no longer pink and vegetables are tender; drain. Stir in soup and mustard; mix well. Transfer to a greased 9-in. pie plate.
  2. In a bowl, combine the 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.
Originally published as Upside-Down Meat Pie in Taste of Home June/July 1999, p13

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molly1955 User ID: 7237430 72869
Reviewed Apr. 18, 2014

"I've been making this since the recipe 1st came out. My kids and now grandkids love it. Simple to make but looks fancy. I always make double,lol

These also are always a big hit at teens and kids parties. I usually make this on Halloween along with tortilla chili, chicken cutlet hands and eye ball stuffed shells. I always tell ppl with fussy eaters about this recipe and the kids gobble it down!"

MY REVIEW
Leon's Girl User ID: 5816709 203154
Reviewed Feb. 24, 2011

"This is such a great idea! I had my doubts as to what it would look like when I flipped it upside down, but it was perfect! I added some of my own seasonings and it was delicious. I definitely will make it again, maybe with other meat mixtures!"

MY REVIEW
jesskate User ID: 1411456 72193
Reviewed Jan. 25, 2010

"great fast middle of the week recipe"

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