Bisquick Meat Pie
|Ground beef/Leftover meat loaf||2 Pound|
|All-purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Dry mustard||1 Teaspoon|
|Tabasco sauce||1 Tablespoon|
|White onions||6 , peeled|
|Bisquick mix/Commercial piecrust mix||1 Cup (16 tbs) (Enough For 10 Biscuits)|
1) In a medium bowl, combine together the flour, ginger, salt and cinnamon.
2) Place a medium skillet over moderate-high heat and add the oil. Brown the meat quickly, stirring constantly, and then mix it with the ingredients in the bowl. Add the contents to a slow cooker.
3) Add the Tabasco sauce, mustard, onion and water.
4) Cover the cooker and cook on LOW for 5 to 6 hours. In case leftover meat loaf is being used, which has already been seasoned, do not add salt and flour.
5) Right before serving, if using Bisquick, make just enough to prepare 10 biscuits. Preheat oven to temperature of 425 degrees.
6) Into a 1 ½-quart ovenproof casserole, turn the cooked meat. In case the sauce seems to be too thin, simmer it for a few minutes and thicken it.
7) In dollops, scoop the biscuit mix over the meat. Bake for about 15 minutes. In case you are using pie crust as a topping, make ½ for a 2-crust pie.
8) Put the meat in a casserole or a deep pie dish of 8 to 9-inches diameter. Top the dish with the raw crust and bake in the preheated oven for 20 to 30 minutes, till the crust is a deep golden in color. To ensure that the crust browns well, brush top with cold milk.
9) Transfer the preparation to a serving plate and serve while still hot. The pie makes a good main course dish and can also be served as an appetizer. Cut into wedges if preferred or slice as per choice.