Beef potpie

 
                                Beef Potpie
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            All-purpose flour
      1/4   c            Instant nonfat dry milk
                         -powder
    1       t            Dry mustard
    1       c            Water
    1       tb           Worcestershire sauce
    1       cn           (10-1/2-ounce) beef broth,
                         -undiluted
    1       c            Chopped onion
    1       lb           93% ultra-lean ground beef
                         Vegetable cooking spray
    1       tb           Dried parsley flakes
      1/2   ts           Garlic powder
      1/2   ts           Pepper
      1/4   ts           Dried thyme
    1       pk           (16-ounce) frozen New
                         -England-style sweet peas,
                         -potatoes, and carrots,
                         Thawed
    1                    Jar (6-ounce) sliced
                         -mushrooms, drained
    1       cn           (4.5-ounce) refrigerated
                         -buttermilk biscuits.
 
   Directions: 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
   degrees for 10 minutes or until biscuits are lightly
   browned.
   
   Make-Ahead Tips: You can assemble the casserole ahead
   of time, without thawing the frozen vegetables and
   omitting the biscuits; cover and freeze. Thaw frozen
   casserole overnight in refrigerator; let stand at room
   temperature 30 minutes. Top with biscuits; bake as
   directed.
   
   Nutritional Info: CALORIES 293 (21% from fat); PROTEIN
   23.4g; FAT 6.8g (sat 2.1g, mono 2.4g, poly 0.6g); CARB
   37.6g; FIBER 0.9g; CHOL 59mg; IRON 2.9mg; SODIUM
   778mg; CALC 91mg
  
 
 
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