Beef Potpie

Name: Beef Potpie
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

16 ingredients

5 steps

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

Directions

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.