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Biscuit-Topped Shepherd's Pies Recipe

Biscuit-Topped Shepherd's Pies Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD:6 servings

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. Yield: 6 servings.

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.

Reviews for Biscuit-Topped Shepherd's Pies

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MY REVIEW
Reviewed Feb. 6, 2011

"This is a great go to recipe when you need something quick for dinner. The whole family loved it!"

MY REVIEW
Reviewed Nov. 9, 2010

"Easy and delicious! I made it with ground turkey meat and couldn't tell the difference!"

MY REVIEW
Reviewed Oct. 8, 2010

"We made this in an 8x8 as the notes say, and we loved it."

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