Wednesday, November 30, 2011

Biscuit Topped Shepherd's Pies

I love the combo of mashed potatoes, beef and veggies! It is so warm and hearty - perfect for a cool fall or winter evening. Due to the fact that Beau LOATHES any kind of potatoes, sometimes I just opt to not fight him on it and find something else to make. This frustrates me though because I LOVE potatoes of any kind and miss them! So, when I found this recipe I had to try it... shepherd's pie without the potatoes... Not only was it pretty low cal, the biscuit topping gave the illusion of mashed potatoes on top! It was a super great combo for me and Beau even ate it all! :)

Side note: I didn't use the ramekins like this recipe calls for - due to lack of that many ramekins in my house and also the fact that I like to go for quick and easy!! I put it into a square baking and it turned out fabulous!

Biscuit Topped Shepherd's Pies
(recipe found in Taste of Home Healthy Cooking)

1 pound lean ground beef
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

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 6 8 ounce 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.

Serves: 6
Points: 6

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