Recipe - Beef Potpie - Cooking Light

One half cup Allpurpose flour
One fourth cup Nonfat dry milk powder
1 teaspoon Dry mustard
1 cup Water
1 tablespoon Worcestershire sauce
1 (101/2oz) cn beef broth,
undiluted
1 cup Chopped onion
1 pound 93% ultralean ground beef
Vegetable cooking spray
1 tablespoon Dried parsley flakes
One half teaspoon Garlic powder
One half teaspoon Pepper
One fourth teaspoon Dried thyme
1 pack (16oz) frozen New England
style sweet peas/potatoes,
and carrots, thawed
1 cn (6oz) cut or sliced up mushrooms,
drained
1 cn (4.5oz) refrig. 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
mediumhigh 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 9inch 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.

MakeAhead 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

Reprinted from Cooking Light website: http://www.CookingLight.com
Posted to MMRecipes Digest V3 #283

Date: Tue, 15 Oct 1996 13:52:52 0700

From: Julie Bertholf jewel1@ix.netcom.com