Biscuit-Topped Steak Pie

By Addie

“We asked Grandma if she had to cook all day to make her beef-and-vegetable pie. She just smiled.”

Ingredients

• 1 1/2 pounds top round steak, cooked
• 1 large baking potato, cooked, peeled
• 1 (9-ounce) package frozen baby carrots
• 1 (9-ounce) package frozen peas and pearl onions
• 1 (18-ounce) jar homestyle brown gravy
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 (10-ounce) can refrigerated flaky buttermilk biscuits

Preparation

Step 1

Preheat oven to 375°F. Lightly grease a 2-quart casserole dish with nonstick cooking spray.


Cut steak into 1-inch cubes and set aside. Cut potato into 1/2-inch pieces and set aside.


Combine steak cubes, potato pieces, frozen baby carrots, and the frozen peas and onions in prepared dish. Combine gravy, thyme and black pepper in small bowl; stir into meat-and-vegetable mixture.


Bake, uncovered, 40 minutes. Remove from oven. Increase oven temperature to 400°F. Top casserole with biscuits and bake until biscuits are golden brown, about 8 to 10 minutes.