Add 2 tablespoons of butter to a skillet and add your diced onions and sliced mushrooms. Sauté these low and slow until the mushrooms are golden brown and all the liquid is cooked out of them.

Add your soy sauce or Worcestershire sauce and sauté for a minute or two.

Add your ground beef to the pan and cook until golden brown, fully cooked, and break up into a fine crumble as it cooks.

If you do not use a lean ground beef, you may feel the need to drain some of the fat off.

Season with some black pepper, onion powder, and garlic powder and then add the gravy packet. Sauté all this. You do not need to add water to the gravy packet. Taste this and add salt if needed.

Add your frozen peas and carrots to the meat mixture and sauté for 10 minutes.

While the meat and veggies cook, spray a 10 inch pie pan with non stick spray.

Add the biscuit dough to the pan. Press together across the bottom and up the sides of the pie pan. Make sure there are no gaps in the dough if possible. Prick the dough all over with a fork.

Bake at 350 degrees until JUST under baked.

Remove from oven and use the back of the spoon to flatten the dough slightly to make more space for the filling.

In a bowl add your prepared mashed potatoes and fold in the shredded cheese.

Whisk the eggs and fold those into the potatoes.

Add the meat mixture to the pie plate then top the whole thing with the potatoes. Spread the potatoes out a little bit but leave some peaks and valleys.

Sometimes I add a little extra sprinkle of shredded cheese to the top of the potatoes.

Top the potatoes with thin slices of the remaining butter and sprinkle the whole thing with paprika and some black pepper.

Bake at 375 degrees for approximately 45 minutes. Every oven is different. The dish is done when the potato topping is 'puffed up' and golden brown.

Remove from the oven and let rest in a warm spot for about 15 minutes before cutting into it.

You can also make this ahead of time, cut when cold, and reheat slices in the microwave.