Hearty meal to warm up your family dinner table with real chunks of meat, potatoes and vegetables topped with tasty biscuits.
This pie breaks the round dish rule, and has a fluffy biscuit topping rather than a pie crust.
Ingredients – Filling
2
lbs. Beef Stew meat, 1”
chunks
1
T. Olive Oil
1
t. salt
½
t. pepper
2
cloves garlic, mashed
3
c. beef broth
1
t. dried sage
1
c. onions, diced
1
c. carrots, chunked 1/2”
2
c. potatoes; chunked 1/2”
1
c. frozen corn, defrosted
1
c. frozen peas, defrosted
2
T. flour
½
c. milk
Directions
– Filling:
Brown
beef in skillet with olive oil, salt, pepper, and garlic for 6-8
minutes. Add broth, sage, onions, carrots, and
potatoes. Cover and simmer for 35 minutes. Mix 2 T. flour with ½
cup milk
in small bowl. Add milk mixture, corn and peas to beef and cook for
additional 10-15 minutes. Spread in 3 quart casserole dish.
Ingredients
– Biscuit Topping:
2 c. flour
1 T. baking
powder
½ t. salt
1/3 c.
shortening
½ c.
Parmesan cheese
2/3 c. milk
1 t. sage
