Hearty Biscuit Topped Steak Pie
|Top round steak||1 1⁄2 Pound, cooked and cut into 1-inch cubes|
|Frozen baby carrots||9 Ounce (1 Package)|
|Frozen peas and pearl onions||9 Ounce (1 Package)|
|Baking potato||1 Large, cooked, peeled and cut into 1/2-inch pieces|
|Brown gravy||18 Ounce (1 Jar, Home-Style)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Canned refrigerated buttermilk biscuits||12 Ounce (Flaky, 1 Can)|
PREHEAT oven to 375°F.
Spray 11x7-inch baking dish with nonstick cooking spray.
COMBINE steak, frozen vegetables and potato in prepared dish.
Stir in gravy, thyme and pepper.
BAKE, uncovered, 40 minutes.
Remove from oven.
Increase oven temperature to 400°F.
Top with biscuits and bake 8 to 10 minutes or until biscuits are golden brown.