Beef Potpie

recipe

Yield:

6 servings (serving size: about 1 cup beef mixture and 2 biscuit halves)

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 21 %
Fat 6.8 g
Satfat 2.1 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 23.4 g
Carbohydrate 37.6 g
Fiber 0.9 g
Cholesterol 59 mg
Iron 2.9 mg
Sodium 778 mg
Calcium 91 mg

Ingredients

1/2 cup all-purpose flour
1/4 cup instant nonfat dry milk powder
1 teaspoon dry mustard
1 cup water
1 tablespoon Worcestershire sauce
1 (10 1/2-ounce) can beef broth, undiluted
1 cup chopped onion
1 pound 93% ultra-lean ground beef
Vegetable cooking spray
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 (16-ounce) package frozen New England-style sweet peas, potatoes, and carrots, thawed
1 (6-ounce) jar sliced mushrooms, drained
1 (4.5-ounce) can refrigerated buttermilk biscuits

Preparation

Combine the first 3 ingredients in a bowl; stir well. Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside.

Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble; drain in a colander.

Return beef mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Carefully split biscuits in half horizontally, and place over beef mixture. Bake at 400° for 10 minutes or until biscuits are lightly browned.

Make-Ahead Tips: You can assemble the casserole ahead of time, without thawing the frozen vegetable and omitting the biscuits; cover and freeze. Thaw frozen casserole overnight in refrigerator; let stand at room temperture 30 minutes. Top with biscuits; bake as directed.

Note:

January 1995
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