Biscuit-Topped Shepherd Pies - KOTA Territory News

Biscuit-Topped Shepherd Pies

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  • 1 lb eye of round steaks, chopped
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 package frozen peas and carrots, thawed and drained
  • 1 can (15 oz) Italian tomato sauce
  • Pepper to taste
  • 1 ½ cup biscuit mix
  • ¼ cup parmesan cheese
  • ½ tsp chopped fresh rosemary
  • ¾ cup fat-free milk
  • 2 ½ tbsp. butter

 

  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 baking sheet.
  3. Bake at 425 degrees for 10-12 minutes or until biscuits are golden brown.

*Tip – Pull milk when preheating oven so that it is room temperature and it will make the biscuits raise better.

Serves 6

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