Directions

1. Brown ground beef in a skillet over medium heat until no longer pink. Do not drain.
2. Peel and dice potato and add to skillet.
3. Chop onion, cauliflower and celery and add to skillet.
4. Drain corn and add to skillet.
5. Crush and mince garlic and stir into skillet along with meat and vegetables.
6. Whisk flour into water and worcestershire sauce and pour into skillet. Add beef gravy. Sprinkle basil and oregano on top. Turn heat up to medium high and bring to a boil stirring constantly. Reduce heat to low and cover. Simmer until vegetables are tender (about 20 minutes).
7. While filling simmers, make crust. Pour baking mix into a bowl, add milk and stir to mix. Knead into a soft dough.
8. Separate dough into two equal balls. Roll out the first ball to fit the bottom of your baking dish. Pour filling into crust-lined baking dish.
9. Turn oven on to 425 degrees. Use remaining biscuit dough to create a top crust and place over filling. Put casserole into oven and bake until pie crust is brown.
10. Allow to stand for 3 to 5 minutes before cutting into slices.

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