Upside Down Vegetable Beef Cake Recipe

Name: Upside Down Vegetable Beef Cake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: Mixed Vegetables; 1 lb ground beef; 1 medium onion, chopped; 2 tablespoons butter (for topping) + 1 tablespoon butter (for sauce); 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 large egg; 1/2 cup milk; Cream Of Mushroom Soup; Sour Cream; Mushrooms; Soy Sauce; Oregano

This comforting Upside Down Vegetable Beef Cake is a delicious cross between a hearty beef stew and a classic pot pie, but ready in under 90 minutes! Savory ground beef and tender vegetables are topped with a fluffy biscuit crust and served with a creamy mushroom sauce. A perfect weeknight meal that's surprisingly easy and incredibly satisfying.

Prep Time 20 mins

Cook Time 80 mins

Calories 593.7 kcal

Protein 51g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Upside Down Vegetable Beef Cake

Mixed Vegetables
1 lb ground beef
1 medium onion, chopped
2 tablespoons butter (for topping) + 1 tablespoon butter (for sauce)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 large egg
1/2 cup milk
Cream Of Mushroom Soup
Sour Cream
Mushrooms
Soy Sauce
Oregano

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How to Make Upside Down Vegetable Beef Cake

Preheat oven to 425°F (220°C). If using frozen vegetables, cook according to package directions until thawed. Drain well and set aside.
In a large skillet, brown 1 lb ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
Add 1 medium onion, chopped, to the skillet and cook until softened, about 5 minutes.
Stir in 2 cups of your favorite frozen mixed vegetables (peas, carrots, corn, etc.). Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Pour the beef and vegetable mixture into an 8x9 inch baking dish.
Dot the top with 2 tablespoons of butter.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Cut in 1/4 cup (1/2 stick) cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 large egg and 1/2 cup milk.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Spread the biscuit topping evenly over the beef and vegetable mixture.
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool for 5-10 minutes before carefully inverting onto a large plate.
Serve immediately with mushroom sauce.
**Mushroom Sauce:** In a small saucepan, combine 1/2 cup sliced mushrooms, 1/4 cup heavy cream, 1 tablespoon butter, 1 tablespoon all-purpose flour, and a pinch of salt and pepper. Cook over medium heat, stirring constantly, until thickened and heated through. Do not boil.