Ingredients
1-1/2 pounds beef top round steak, cut into 1/2-inch cubes2 cups frozen peas and carrots, thawed1 large potato, peeled, cooked and diced1 medium onion, chopped1 jar (18 ounces) beef gravy1/2 teaspoon dried thyme1/4 teaspoon pepper1 tube (12 ounces) refrigerated buttermilk biscuits
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper.
Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes.
Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.
