Name: Biscuit-Topped Shepherd’s Pies
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 pound lean ground beef (90% lean) -; 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Biscuit-Topped Shepherd’s Pies

1. 1 pound lean ground beef (90% lean) -

2. 1 medium onion, chopped -

3. 1 celery rib, finely chopped -

4. 1 package (16 ounces) frozen peas and carrots, thawed and drained -

5. 1 can (15 ounces) Italian tomato sauce -

6. 1/4 teaspoon pepper -

7. 1 cup reduced-fat biscuit/baking mix -

8. 2 tablespoons grated Parmesan cheese -

9. 1/4 teaspoon dried rosemary, crushed -

10. 1/2 cup fat-free milk -

11. 2 tablespoons butter, melted -

How to cook deliciously - Biscuit-Topped Shepherd’s Pies

1. Stage

Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside.

2. Stage

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. Stage

Bake until golden brown, 10-12 minutes.