Biscuit-Topped Beef and Vegetable Pie
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds round steak or stew meat, cut in 2-inch chunks 1/4 cup flour 2 tablespoons oil
2 cups water 1 (10-ounce) package frozen chopped turnip greens, slightly thawed 6 medium carrots, sliced diagonally in large chunks
1 large onion, chopped 1 cup pitted ripe olives 2 teaspoons salt
1/2 teaspoon freshly cracked pepper 2 cups biscuit mix 1/2 cup cold water



1 Preheat oven to 325 degrees. Dredge meat with flour. In large skillet over medium high heat brown meat well in oil. Add water, greens, carrots, onion, olives, salt and pepper. Cover and bake approximately 1-1/2 hours, until meat and carrots are tender.
2 Remove from oven and turn into 3-quart casserole or baking dish. Increase oven heat to 425-degrees.
3 Combine biscuit mix and water and stir well with a fork. Drip by spoonfuls atop meat and vegetables, making 10 to 12 biscuits. Bake about 7 to 8 minutes, until biscuits are golden brown.

Back