This old fashioned casserole combines meat, vegetables and a biscuit topping sure to hit the spot for the hungriest hiker!
Sauté in skillet beef, celery, onion, green pepper, garlic until vegetables are tender. Drain.
Add water, tomato paste, salt, paprika.
Reserve 1 cup for biscuits. Add beans and peas/limas.
Sift flour with baking powder and salt. Cut in butter until fine. Combine with milk. Add to flour mixture. Stir until moist.
Knead on a floured surface 12 times. Roll into a 12 x 9” rectangle.
Combine olives and reserved meat mixture. Spread over dough. Roll up, starting with 12” side. Cut into 1” pieces.
Place meat mixture in 12 x 8” rectangular baking dish or an 11” round baking dish. Top with biscuits.
Bake at 425’ for 25-30 minutes.