Turn leftover roast or steak into a rich, hearty dinner with this Beef Biscuit Pie! A creamy filling of tender beef, sweet potatoes, peas, carrots and corn is topped with a fluffy, golden biscuit crust and baked until bubbly. It’s comfort food made easy and the perfect way to give leftovers a second life.
Beef Biscuit Pie
Nutritional Information
Calories
482
Fats
27.1 g
Protein
23.3 g
Carbs
36.7 g
This is a great recipe for left over roast or steak. Rich and hearty filling with a fluffy biscuit dough topping.
Ingredients
- 2 cups water
- 1 cup sweet potatoes, peeled and diced
- 1 cup celery, sliced
- 3/4 cup onion, chopped
- 2 tablespoons beef bouillon granules
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1 teaspoon Worcestershire sauce
- 4 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- 2 cups leftover steak or roast, cut into 1/2-inch cubes
- 2 cups frozen peas and carrots blend
- 1/2 cup frozen corn
- 2 cups buttermilk baking mix
- 1 cup milk
- 2 eggs
Directions
1
Preheat oven to 400F.
2
In a medium saucepan, combine water, sweet potatoes, celery and onion.
3
Bring to a boil.
4
Reduce to a simmer and cook 10 minutes or more, stirring occasionally, until potatoes are fork tender.
5
Add beef bouillon, pepper, butter and Worcestershire sauce.
6
Dissolve cornstarch and flour into whipping cream and stir into potato mixture.
7
Simmer 3 minutes, stirring frequently, until thickened.
8
Add peas and carrots, corn and meat.
9
Pour meat and vegetable filling into a 13x9 inch casserole dish.
10
In a small bowl, mix buttermilk baking mix, milk and eggs just until blended.
11
Pour over pie mixture and spread evenly.
12
Bake for 30 minutes or until crust is golden brown.
13
Let pie cool 10 minutes before serving.




