Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1 can (15 ounces) tomato sauce
  • BAKING POWDER BISCUITS:
  • 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

Directions

In a large ovenproof 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.
Meanwhile, 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.
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

Nutritional Facts

1 each: 421 calories, 20g fat (11g saturated fat), 83mg cholesterol, 1827mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 26g protein.

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1 can (15 ounces) tomato sauce
  • BAKING POWDER BISCUITS:
  • 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
  1. In a large ovenproof 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.
  2. Meanwhile, 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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