Beef Potpie Recipe
Servings: 6
Ingredients
- 1/2 c. all-purpose flour
- 1/4 c. nonfat dry lowfat milk pwdr
- 1 tsp dry mustard
- 1 c. water
- 1 Tbsp. Worcestershire sauce
- 1 can beef broth undiluted (10-1/2-oz)
- 1 c. minced onion
- 1 lb lean grnd beef 93% ultra-lean Vegetable cooking spray
- 1 Tbsp. dry parsley
- 1/2 tsp garlic pwdr
- 1/2 tsp pepper
- 1/4 tsp dry thyme
- 1 pkt frzn New England-style sweet peas, potatoes, and carrots thawed (16-oz)
- 1 jar sliced mushrooms liquid removed (6-oz)
- 1 can refrigerated buttermilk biscuits (4.5-oz)
Directions
- Combine the first 3 ingredients in a bowl; stir well.
- Gradually add in water and next 2 ingredients, stirring with a wire whisk till blended; set aside.
- Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat till browned, stirring to crumble; drain in a colander.
- Return beef mix to pan. Add in parsley and next 5 ingredients; stir well. Add in broth mix; cook over medium heat for 15 min or possibly till thickened, stirring constantly.
- Spoon mix into a 13 x 9-inch baking dish coated with cooking spray.
- Carefully split biscuits in half horizontally, and place over beef mix. Bake at 400 degrees for 10 min or possibly till biscuits are lightly browned.
- Yield: 6 servings (serving size: about 1 c. beef mix and 2 biscuit halves).
- Make-Ahead Tips: You can assemble the casserole ahead of time, without thawing the frzn vegetables and omitting the biscuits; cover and freeze.
- Thawfrozen casserole overnight in refrigerator; let stand at room temperature 30 min.
- Top with biscuits; bake as directed.
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