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A simple and satisfying cool weather meal - meat, potatoes and golden brown biscuit topping.


  • 11/2 lbs. round or sirloin steak, cubed
  • 6 potatoes, peeled and cubed
  • 1 medium onion, minced
  • 1 tsp. BLACK PEPPER
  • 1/2 tsp. GARLIC GRANULES
  • 1 tsp. Salt


  • 1 3/4 Cups flour (or a bit more)
  • 1 tsp. salt
  • 1 TB. baking powder
  • 4 TB. butter ( 1/2 stick)
  • 3/4 Cup milk
  • 1/2 tsp. BLACK PEPPER
  • 1/4 tsp. GARLIC GRANULES
  • 1 tsp. CRACKED ROSEMARY (optional)
  • 1 egg yolk mixed with 1 TB. water

Preheat oven to 350°. Put the meat in a 9 x 13 inch glass pan, sprinkle with half the onion, salt, PEPPER and GARLIC. Toss to coat, put potatoes on top with the other half of the onion and spices. For topping, sift flour, salt and baking powder in a roomy bowl. Add room temperature butter, spices and milk, stir well. Dust the table and rolling pin with flour, roll out the topping gently, turning twice. Drape over pan and trim the edges. Seal the edges with a fork, poke a few holes in the crust. Brush with an egg yolk whisked with 1 TB. water if you desire a deep golden crust. Bake one hour. Serve squares of golden biscuit alongside the meaty filling. Spoon up the delicious juices for topping.

Serves: 6, with leftovers
Prep. time: 15 minutes
Cooking time: 1 hour .

Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Rosemary Cracked 1 oz. bag

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