Beef and Potato Pie
Comforting, Easy and Delicious
This Beef and Potato Pie has a biscuit crust, savory beef with mushrooms and gravy, and a creamy, buttery, cheesy potato topping. It is the ultimate in cozy comfort food.
These savory slices of deliciousness are easy to make, perfect for a family, and easy to reheat.
This simple recipe for Beef and Potato Pie will wow your family. To me, it is all my favorite things in a Midwest meal all rolled into one.
Buttery, biscuit crust, savory meat, and then cheesy mashed potatoes baked up on top. It really does not get much better than this combination.
Recipe Card At The End
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I have a few paragraphs leading up to the recipe card that offer some clarification for those who are new to cooking or who like a little more explanation.
The Mashed Potato Topping
The recipe card lists “prepared mashed potatoes.” This can mean anything you want it to.
You can make your own mashed potatoes using my Creamy Mashed Potato recipe. You can also use ready made mashed potatoes.
I really like the refrigerated kind from Bob Evans, although any brand will do. I have been known to use instant potatoes as well.
The Eggs and Cheese
The eggs in this recipe are used to help “puff up” the potatoes. This way the potatoes are not a heavy lump on top of the baked dish.
Folding the whisked eggs into the potatoes will make the potato topping light and airy. I also like to use Swiss cheese in this recipe, but truly any cheese will do.
I do like to shred my own cheese. The cheese melts better when you grate it yourself.
No Water, No Problem
You will see the recipe card calls for a gravy packet. Some people will be concerned because the gravy packet calls for water but I specify that no water is too be added.
That is because we do not want the beef mixture to be too watery for the filling. The gravy packet will mix with the juices in the meat and veggies and make the perfect texture for this dish.
Can ‘O Biscuits
It is true that I use canned biscuits for this recipe. I think they are perfect.
I poke holes in the dough before baking so that it doesn’t puff up too much. When I take the par baked biscuits from the oven, I also use a spoon back to smooth and press down the biscuits a bit to make more room for filling.
I LOVE the crust in this recipe.
Beef and Potato Pie
The ultimate in cozy comfort food. This beef and potato pie has a biscuit crust, savory beef with mushrooms and gravy and a creamy, buttery, cheesy potato topping. This is all baked up into savory slices of delicious. Easy to make, perfect for a family and easy to reheat.
Ingredients
- 1 1/2 lbs of lean ground beef
- 2 cups of frozen peas and carrots
- 8 ounces of sliced mushrooms
- 1 medium sized yellow onion, diced
- 1 tablespoon of Worcestershire sauce or soy sauce
- 6 tablespoons of butter (divided)
- 2 cups of shredded cheese of your choice
- 2 eggs
- 4 cups of prepared mashed potatoes
- 1 teaspoon of paprika
- 1 teaspoon of black pepper
- 2 teaspoons of onion powder
- 1 teaspoon of garlic powder
- 1 packet of brown gravy mix
- 1 can/tube of 8 refrigerated biscuit dough
Instructions
- Add 2 tablespoons of butter to a skillet and add your diced onions and sliced mushrooms. Sauté these low and slow until the mushrooms are golden brown and all the liquid is cooked out of them. Add your soy sauce or Worcestershire sauce and sauté for a minute or two.
- Add your ground beef to the pan and cook until golden brown, fully cooked, and break up into a fine crumble as it cooks. If you do not use a lean ground beef, you may feel the need to drain some of the fat off. Season with some black pepper, onion powder, and garlic powder and then add the gravy packet. Sauté all this. You do not need to add water to the gravy packet. Taste this and add salt if needed.
- Add your frozen peas and carrots to the meat mixture and sauté for 10 minutes.
- While the meat and veggies cook, spray a 10 inch pie pan with non stick spray. Add the biscuit dough to the pan. Press together across the bottom and up the sides of the pie pan. Make sure there are no gaps in the dough if possible. Prick the dough all over with a fork. Bake at 350 degrees until JUST under baked.
- Remove from oven and use the back of the spoon to flatten the dough slightly to make more space for the filling.
- In a bowl add your prepared mashed potatoes and fold in the shredded cheese. Whisk the eggs and fold those into the potatoes.
- Add the meat mixture to the pie plate then top the whole thing with the potatoes. Spread the potatoes out a little bit but leave some peaks and valleys. Sometimes I add a little extra sprinkle of shredded cheese to the top of the potatoes.
- Top the potatoes with thin slices of the remaining butter and sprinkle the whole thing with paprika and some black pepper.
- Bake at 375 degrees for approximately 45 minutes. Every oven is different. The dish is done when the potato topping is "puffed up" and golden brown.
- Remove from the oven and let rest in a warm spot for about 15 minutes before cutting into it.
- You can also make this ahead of time, cut when cold, and reheat slices in the microwave.
