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1
Preheat oven to 375F.
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2
Grease a 9-inch square, glass baking/casserole dish (I use Crisco or butter).
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3
Prepare the filling as follows:.
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4
Season ground beef with salt and pepper.
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5
Brown ground beef with peppers and onions in 1 Tbsp olive oil over med heat, then drain grease.
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6
Transfer beef mixture to a large bowl.
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7
Add cooked potato, mixed vegetables, peas, gravy, sour cream.
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8
Stir until well-blended.
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9
This is where you want to check consistency and taste for seasonings.
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10
If you are happy with the thickness of the filling, don't add the breadcrumbs.
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11
If it needs more flavor, then add the Kitchen Bouquet or salt-n-pepper to taste.
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12
Prepare the crust as follows: In a med-large bowl whisk together Bisquick,garlic, salt, pepper, basil, egg, milk and ranch dressing.
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13
If it's too thick to be poured over filling, then add a bit more milk, until the desired consistency.
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14
Spoon the filling into the greased 9-inch sqare casserole dish, and spread so it's evenly distributed.
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15
Add the pieces of cheddar cheese on top of filling.
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16
Pour the crust batter over filling and spread evenly.
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17
Bake for 20 minutes, then check for over-browning of the edges.
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18
If you notice that, put 1 - 2 inches of foil around the edges so they don't burn.
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19
Continue baking for an additional 20 - 30 minutes.
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20
Let pie rest for 10-15 minutes before cutting and serving.
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21
This goes well with a tossed salad.
