Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Biscuit-Topped
Shepherd's Pies

  • 6 Servings
  • Prep: 30 min.
  • Bake: 10 min.

“Here's a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. You'll love this.”
—Josephine P, Easton, Pennsylvania

Just 311 calories per serving!

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

Directions

  1. In a large nonstick skillet, 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.
  2. 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. Bake at 425° for 10-12 minutes or until golden brown.

 

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