Biscuit-Topped Steak Pie
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“This recipe is so versatile. You can pretty much throw in whatever you have in left-overs. I have used leftover roast beef or London broil, plus have changed the veggies around, etc. It is great comfort food that helps you clean out the fridge!”
Biscuit-Topped Steak Pie
1 recipe photo
READY IN:1hr 5mins |
SERVES:4-6 |
UNITS:US |
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Ingredients Nutrition
- 1 1⁄2 lbs top round steaks, cooked and cut into 1 inch cubes (London broil, or use any kind of leftover beef you have on hand)
- 1 (9 ounce) bag frozen baby carrots
- 1 (9 ounce) bagfrozen peas and pearl onions
- 1 large baking potato, cooked and cut into 1/2 inch pieces
- 1 (18 ounce) jar beef gravy (or use home-made or mixes)
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon black pepper
- 1 (10 ounce) can refrigerated buttermilk biscuits
Directions
- Preheat oven to 375°F and spray or grease a 2 quart casserole dish.
- Combine beef, frozen vegetables and potato in prepared dish.
- Stir in gravy, thyme and pepper.
- Bake uncovered for 40 minutes and remove from oven.
- Increase temperature to 400°F and top the casserole with biscuits.
- Bake for 8-10 minutes more or until golden brown.
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Biscuit-Topped Steak Pie