Beef Pot Pie with Drop Biscuits

• 1 lb beef boneless chuck cut into 1/2" pieces
• 1 tbsp shortening
• 3 tbsp margarine
• 1 1/2 cup hot water
• 1 tbsp instant beef bouillon
• 1 tsp worcestershire sauce
• 1/2 tsp dried thyme leaves
• 1/4 tsp each salt & pepper
• 12 oz mixed vegetables of your choosing.
• 1/2 cup cold water
• 3 tbsp gluten-free biscuit mix
• 1 cup non-dairy sour cream
• 1 cup gluten-free biscuit mix

1. Brown beef in shortening in skillet; remove beef.
2. Add margarine, hot water, beef bouillon, worcestershire sauce, thyme, salt, pepper, mixed vegetables, & beef to skillet.
3. Heat to boiling; reduce heat.
4. Cover & simmer 30 minutes.
5. Heat oven to 450F.
6. Prepare biscuits by mixing sour cream & 1 cup biscuit mix; adding baking mix slowly until reach drop biscuit consistency.
7. Then set aside.
8. Mix cold water & 3 tbsp baking mix until smooth.
9. Gradually stir into beef mixture.
10. Heat to boiling, stirring constantly; boil & stir 1 minute.
11. Pour into 1 1/2 qt casserole dish.
12. Drop biscuit dough over top by spoonful.
13. Bake for 12-14 minutes or until biscuits are golden brown.

beef, shortening, margarine, water, worcestershire sauce, thyme, salt, mixed vegetables, cold water, biscuit mix, nondairy, biscuit mix

Taken from cookpad.com/us/recipes/351495-beef-pot-pie-with-drop-biscuits (may not work)