Description
A layered dish with creamy mashed potatoes on the bottom, savory beef and gravy in the middle, melty cheddar in between, and golden biscuit bites on top.
Ingredients
Scale
- 1 pound Russet potatoes, peeled and cubed
- 1/3 cup milk
- 1 Tbsp butter
- 1/2 tsp kosher salt
- 16 oz lean ground beef
- 1/2 tsp kosher salt
- 1 tsp Mrs Dash
- 1 (10 oz) can Campbells beefy mushroom soup
- 1 cup frozen sweet corn (or mixed vegetables)
- 1/2 cup shredded cheddar cheese
- 1 (7 oz) container refrigerator biscuits
Instructions
- Pour 1 ½ cups of water into bottom of Instant Pot. Add potatoes to a steamer basket and drop the basket into the bottom of the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Remove steamer basket, discard the water and then pour potatoes into Instant Pot. Mash the potatoes. Stir in the milk, butter and ½ tsp kosher salt. Spread the potatoes into the bottom of a 9×9 inch pan.
- Heat oven to 400° F.
- Heat a pan over medium high heat (you can also do this step using the saute setting of your Instant Pot). Add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in ½ tsp salt and Mrs. Dash. Stir in the beefy mushroom soup and corn. Spread the mixture over the mashed potatoes. Sprinkle cheese on top.
- Cut each biscuit into 4 pieces and lay on top evenly spread out.
- Bake for 18-20 minutes, or until biscuit pieces are browned.
- Serve and enjoy!
- Category: Beef