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Beef Potpie

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.