Beef potpie - cooking light
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Beef potpie - cooking light
  Beef    Pot Pie    Low Fat  
Last updated 10/4/2011 8:07:48 PM. Recipe ID 34338. Report a problem with this recipe.
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      Title: Beef potpie - cooking light
 Categories: Main dish, Low-fat
      Yield: 6 Servings
 
    1/2 c  All-purpose flour
    1/4 c  Nonfat dry milk powder
      1 ts Dry mustard
      1 c  Water
      1 tb Worcestershire sauce
      1    (10-1/2-oz) cn beef broth,
           --undiluted
      1 c  Chopped onion
      1 lb 93% ultra-lean ground beef
           Vegetable cooking spray
      1 tb Dried parsley flakes
    1/2 ts Garlic powder
    1/2 ts Pepper
    1/4 ts Dried thyme
      1 pk (16-oz) frozen New England-
           --style sweet peas/potatoes,
           --and carrots, thawed
      1 cn (6-oz) sliced mushrooms,
           --drained
      1 cn (4.5-oz) 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 medium-high 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 9-inch 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.
  
  Make-Ahead 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
  




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Recipe ID 34338 (Apr 03, 2005)

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