Biscuit-Topped Shepherd’S Pies

• 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

1. In a
2. , 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.
3. 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
4. .
5. Bake at 425u0b0 for 10-12 minutes or until golden brown.

ground beef, onion, celery, carrots, tomato sauce, pepper, baking mix, parmesan cheese, rosemary, milk, butter

Taken from www.tasteofhome.com/recipes/biscuit-topped-shepherd-s-pies/ (may not work)