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Biscuit-Topped Shepherd's Pies

 Biscuit-Topped Shepherd's Pies
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 D. Piro, Easton, Pennsylvania
6 ServingsPrep: 30 min. Bake: 10 min.

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

  • 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.
  • 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.
  • Bake at 425° for 10-12 minutes or until golden brown. Yield: 6
  • servings.

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Biscuit-Topped Shepherd's Pies (continued)

Nutritional Facts: 1 serving equals 311 calories, 12 g fat (5 g saturated fat), 59 mg cholesterol, 771 mg sodium, 31 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.