Biscuit-Topped Hearty Steak Pie

Nicole Bredeweg


This recipe is based off from something I was vaguely following in Favorite Brand Name Best-Loved Casseroles (so if you want to look up the original, you may), but I changed it so much that it's like saying a tomato is a fruit. . . The husband had been pretty sure that we had tried it in the past and found it bland, so we decided to spice it up. And, purchasing the items led to substitutions. . . And we had started one supper but found the meat had gone bad, so we used those ingredients in this. . . And, in the end, we did, in fact, have a hearty meal, but with incredibly deep flavor!


☆☆☆☆☆ 0 votes

4 - 6


  • 12 oz
    yukon gold potatoes, washed and cut into 1/2" cubes
  • 2 tsp
    chopped fresh rosemary, divided
  • 1-1/2 lb
    top round steak
  • ·
    feather and fowl herb mix (tom's market)
  • 16 oz
    frozen peas and carrots
  • 24 oz
    home-style brown gravy
  • 1 Tbsp
    roasted garlic base (better than bouillon)
  • 1 tsp
    dried thyme
  • 1 tsp
    black pepper
  • 14 oz
    refrigerated flaky buttermilk biscuits

How to Make Biscuit-Topped Hearty Steak Pie


  1. Preheat oven to 450°F. If possible, preheat a second oven drawer or a toaster oven on broil. In a medium bowl, combine potatoes, 1/2 of rosemary, salt and pepper to taste, and a drizzle of olive oil. Mix until thoroughly coated. Layer on a baking sheet and bake for 25 minutes, stirring up halfway through roast time. Reduce heat to 375°F while prepping the rest of the recipe.
  2. Once potatoes are in, pat steak dry. Sprinkle both sides with Feather and Fowl ( to personal preference (1 - 2 tsps?). Place steak on a broiler pan. When broiler is pre-heated, stick broiler pan in, close to the heating element, and broil for 5 minutes per side. The meat may seem undercooked, but you'll be cooking it for 40 minutes more, so no worries. Pull out and let rest for 5 minutes. Cut into 1/2" cubes. **Alternatively, you may want to grill your steak -- whichever way suits your preference.**
  3. In a large mixing bowl, combine gravy and roasted garlic base, 1 tsp at a time, until flavored to your preference. Add the rest of the fresh rosemary, thyme, and pepper and mix thoroughly. Add vegetables, potatoes when they come from oven, and steak after it's been cubed.
  4. Spray a 2 quart casserole dish with non-stick cooking spray. Pour gravy mix into dish. Place in oven and bake for 40 minutes. Remove from oven and raise temperature to 400°F.
  5. Place biscuits on top of heated gravy mix, in whatever pattern you like. Return to oven and bake for 8 - 10 minutes or until biscuits are golden brown. Serve immediately.

Printable Recipe Card

About Biscuit-Topped Hearty Steak Pie

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American

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