Ingredients
- 1 cup beef, roast, cooked (cut in bit size cubes)
- 1 1/3 cups vegetables, mixed (I used a mix of carrots, mushrooms, onions, green or red peppers, and peas)
- 1/3 cup potato, red (peeled and diced pretty fine)
- 12 ounce gravy, beef
- 1 cup baking mix (Bisquick Baking Mix or any brand baking mix)
- 1 egg, beaten
- 3/4 cup milk
- 1/2 teaspoon Italian seasoning
- Pepper
How to Make
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Step 1: Vegetables ... As I mentioned, I prefer to use fresh vegetables; but frozen ones are fine. I usually use what I have on hand. Note: carrots are best cut in small rounds, mushrooms sliced; and onions, peppers diced. Now, here's a tip ... Take the fresh vegetables and potatoes (except the peas), and add them to a small bowl - cover with plastic wrap and microwave 1 1/2-2 minutes. This just gives them a head start and will ensure that they are tender when the pie is done.
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Step 2: Filling ... Add the beef gravy to a pot and bring to medium heat. Add the the seasoning, beef, all the vegetables, and potatoes. Bring to a light boil, reduce to a simmer and cook just a couple of minutes to make sure everything is heated through. Season with salt and pepper if necessary.
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Step 3: Crust ... Mix the Bisquick, egg, and milk together and set to the side.
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Step 4: Bake ... Add to a 1 1/2 qt baking dish or 9" pie plate (sprayed with a non-stick spray) the beef and vegetable mixture. Top with the Bisquick crust and bake in a 400 degree oven on the middle shelf for 30 minutes until the crust is golden brown.
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Step 5: Serve ... Make sure to let it rest 5-10 minutes before serving. Add a side salad and ENJOY!
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