beef potpie

Ingredients For beef potpie

  • 1/2 c
    all purpose flour
  • 1 can
    refrigerated biscuits
  • 1 jar
    mushrooms, drained
  • 16 oz
    new england style vegetables, thawed
  • 1/4 tsp
    dried thyme
  • 1/2 tsp
    pepper
  • 1/2 tsp
    garlic powder
  • 1 lb
    dried parsley
  • 1 c
    onion, finely chopped
  • 10.5 oz
    beef broth
  • 1 Tbsp
    worcestershire sauce
  • 1 c
    water
  • 1 tsp
    dry mustard
  • 1/4 c
    instant dry milk, non-fat
  • vegetable cooking spray

How To Make beef potpie

  • 1
    Combine the first 3 ingredients in a bowl; stir well. Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside.
  • 2
    Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside.
  • 3
    Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble; drain in a colander.
  • 4
    Return beef mixture to pan.
  • 5
    Add parsley and next 5 ingredients; stir well.
  • 6
    Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly.
  • 7
    Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
  • 8
    Carefully split biscuits in half horizontally, and place over beef mixture.
  • 9
    Bake at 400 degrees for 10 minutes or until biscuits are lightly browned.
  • 10
    Make-Ahead Tips: You can assemble the casserole ahead of time, without thawing the frozen vegetables and omitting the biscuits; cover and freeze. Thaw frozen casserole overnight in refrigerator; let stand at room temperature 30 minutes. Top with biscuits; bake as directed.

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