Busy Day Beef Pot Pie

Busy Day Beef Pot Pie 1 lb. cube steak, cut into bite size pieces 1 tablespoon vegetable oil 1/2 lb. mushroom, quartered 1 medium onion, diced 1 clove garlic, crushed 1 (12 ounce) jars beef gravy 1 (10 ounce) packages frozen peas 2 fresh carrots, peeled and chopped 1/4 teaspoon dried thyme leaves 1 (4 1/2 ounce) cans refrigerated buttermilk biscuits fresh ground black pepper Preheat oven to 400 degrees F. Put the chopped carrots in a boiling pot of water on the stove top and cook for 10 minutes. Drain out the water. Fresh carrots take a bit long to cook, so you should start them off on their own. Meanwhile, Heat oil over high heat and cook steak 2-3 minutes or until browned. Remove steak with a slotted spoon and set aside. In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic. Cook 3-4 minutes or until onion is transparent. Stir in gravy, vegetables and thyme. Bring to a boil, stir in steak, remove from heat and pour into a 9x9 inch baking pan or casserole. Cut biscuits in half, arrange in a ring on top of the steak mixture and sprinkle with pepper. Bake 12-14 minutes or until biscuit topping is golden brown.