Beef Pot Pie

  • 1/2 cup all-purpose flour
  • 1/4 cup nonfat dry milk
  • 1 tsp dry mustard
  • 1 cup water
  • 1 Tbsp Worcestershire sauce
  • 1 - 10.5 oz. can beef broth
  • 1 lbs ultra-lean ground beef
  • 1 cup onion, chopped
  • Cooking spray
  • 1 Tbsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 - 16 oz. package frozen peas, carrots and potatoes, thawed
  • 1 jar sliced mushrooms, drained
  • 1 - 4.5 oz. can refrigerated biscuits image placeholder

Preheat oven to 400° F.

Combine first three ingredients in a large bowl, and stir well. Gradually add water, Worcestershire sauce, and broth, stirring with a whisk until blended; set aside.

Cook beef and onion in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture; cook over medium heat 15 minutes or until thick, stirring constantly.

Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Carefully split uncooked biscuits in half horizontally; place biscuit halves over meat mixture. Bake at 400° F for 10 minutes or until biscuits are lightly browned.

Servings: 4
Submitted by: Recipe Group Member