Biscuit-Topped Shepherd's Pies |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Hereâs a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. Youâll love this. âJosephine D. Piro, Easton, Pennsylvania Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 celery rib, finely chopped |
1 package (16 ounces) frozen peas and carrots, thawed and drained |
1 can (15 ounces) italian tomato sauce |
1/4 teaspoon pepper |
1 cup reduced-fat biscuit/baking mix |
2 tablespoons grated parmesan cheese |
1/4 teaspoon dried rosemary, crushed |
1/2 cup fat-free milk |
2 tablespoons butter, melted |
Directions:
1. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the vegetables, tomato sauce and pepper; cook and stir for 5-6 minutes or until heated through. Spoon into six 8-oz. ramekins coated with cooking spray; set aside.
2. In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet.
3. Bake at 425° for 10-12 minutes or until golden brown. Yield: 6 servings.
|
|