Upside-Down Meat Pie

Today I am posting Upside-Down Meat Pie for my 365 easy recipes. It is Sunday as I write this, and I shan’t be cooking (yes, I just said “Shan’t”, it must be all the Downton Abby we are watching!) I will be on a quest to feed my burger junkie self today!

If it seems I am a little heavy on the meat recipes, then I apologize. I’m not actually posting the recipes as I cook them, I’m just grabbing the first photo I see, or catching sight of the first recipe on hand that I have cooked. So here goes!

Upside-Down Meat Pie

1 pound ground beef

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped green pepper

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 teaspoon prepared mustard

1-1/2 cups biscuit/baking mix

1/3 cup water

3 slices process American cheese, halved diagonally

Green pepper rings, optional

In a skillet over medium hear,, cook beef, celery, onion and green pepper until the meat is no longer pink and vegetables are tender drain. Stir in soup and mustard; mix well. transfer to a greased 9-inch pie plate. in a bowl, combine the baking mix and water until a soft dough forms. Turn onto a lightly floured surface; roll into a a 9-inch circle. place over meat mixture. Bake at 425º for 20 minutes or until golden brown. Cool for 5 minutes. Rum a knife around edge to loosen biscuit; invert onto a serving platter. Arrange cheese slices in a pinwheel pattern on top. Garnish with green pepper rings if desired.

If you think I made alterations then you would be correct!

No celery, onions or peppers (except for garnish).  Everything else remains the same!