This tasty beef potpie will please your family on a cold fall or winter day!
Find More Recipes – HERE
Ingredients
- 1 lb cube steak cut into bite size pieces
- 1 tablespoon vegetable oil
- 1/2 lb mushroom quartered
- 1 medium onion diced
- 1 clove garlic crushed
- 1 jar beef gravy 12 ounce
- 1 pckg. frozen peas 10 ounce
- 2 fresh carrots peeled and chopped
- 1/4 teaspoon dried thyme leaves
- 1 can refrigerated buttermilk biscuits 4 1/2 ounce
- 1/4 teaspoon fresh ground black pepper
Servings:
Instructions
- Preheat oven to 400 degrees F.
- Put the chopped carrots in a boiling pot of water on the stove top and cook for 10 minutes.
- Drain out the water.
- Fresh carrots take a bit long to cook, so you should start them off on their own.
- Meanwhile, Heat oil over high heat and cook steak 2-3 minutes or until browned.
- Remove steak with a slotted spoon and set aside.
- In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic.
- Cook 3-4 minutes or until onion is transparent.
- Stir in gravy, vegetables and thyme.
- Bring to a boil, stir in steak, remove from heat and pour into a 9×9 inch baking pan or casserole.
- Cut biscuits in half, arrange in a ring on top of the steak mixture and sprinkle with pepper.
- Bake 12-14 minutes or until biscuit topping is golden brown.
Share this Recipe
Leave a Reply