Beef Potpie Cooking Light Recipe

• 1/2 c. All-purpose flour
• 1/4 c. Nonfat dry lowfat milk pwdr
• 1 tsp Dry mustard
• 1 c. Water
• 1 Tbsp. Worcestershire sauce
• 1 x (10-1/2-ounce) cn beef broth, undiluted
• 1 c. Minced onion
• 1 lb 93% ultra-lean grnd beef Vegetable cooking spray
• 1 Tbsp. Dry parsley flakes
• 1/2 tsp Garlic pwdr
• 1/2 tsp Pepper
• 1/4 tsp Dry thyme
• 1 pkt (16-ounce) frzn New England- style sweet peas/potatoes, and carrots, thawed
• 1 can (6-ounce) sliced mushrooms, liquid removed
• 1 can (4.5-ounce) refrig. buttermilk biscuits

1. Directions: Combine the first 3 ingredients in a bowl; stir well.
2. Gradually add in water and next 2 ingredients, stirring with a wire whisk till blended; set aside.
3. Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat till browned, stirring to crumble; drain in a colander.
4. Return beef mix to pan.
5. Add in parsley and next 5 ingredients; stir well.
6. Add in broth mix; cook over medium heat for 15 min or possibly till thickened, stirring constantly.
7. Spoon mix into a 13 x 9-inch baking dish coated with cooking spray.
8. Carefully split biscuits in half horizontally, and place over beef mix.
9. Bake at 400 degrees for 10 min or possibly till biscuits are lightly browned.
10. Make-Ahead Tips: You can assemble the casserole ahead of time, without thawing the frzn vegetables and omitting the biscuits; cover and freeze.
11. Thaw frzn casserole overnight in refrigerator; let stand at room temperature 30 min.
12. Top with biscuits; bake as directed.

allpurpose, milk, mustard, water, worcestershire sauce, beef broth, onion, parsley flakes, garlic, pepper, thyme, new england, mushrooms, buttermilk

Taken from cookeatshare.com/recipes/beef-potpie-cooking-light-82195 (may not work)