Mother’s Potato, Beef and Biscuit Bake


Fall is finally here, and along with the cooler weather comes yummy warm-your-tummy recipes. This recipe is the epitome of comfort food. It’s an easy recipe, using everyday ingredients, but it’s so satisfying. “Mother”, who is referenced in the title, was our mom’s mother. No one called her Grandma. She passed away when we were all very young, but this recipe has lived on, and now three generations of her children and grandchildren have eaten it.



Mother's Potato, Beef and Biscuit Bake

  • Servings: 4-6
  • Difficulty: Easy
  • Print

1 1/2 pounds ground beef
4 russet potatoes, cubed
4 large carrots, cubed
1 onion, diced
28 oz can of Hunts Tomato Sauce
1 Tube regular size buttermilk biscuits
Salt and Pepper to taste

  1. Cook the ground beef and onion in a large pan.
  2. Add the carrots, potatoes and tomato sauce and season with salt and pepper. Cover and cook for about an hour, until all veggies are soft.
  3. Top mixture with uncooked biscuits, leaving a bit of room between them. Bake at 400 degrees until biscuits are cooked and brown.

Note: To speed this up, you can boil the carrots and potatoes in a separate pan, covered with water, until they are tender, just like my photo above. Then mix everything together and let it simmer on the stove for about half an hour before topping with the biscuits. Turns out just as yummy!


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