* Exported from MasterCook * Beef Potpie Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Dinner Pies Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c All-purpose flour 1/4 c Instant nonfat dry milk - powder 1 ts Dry mustard 1 c Water 1 tb Worcestershire sauce 10 1/2 oz Can beef broth -- undiluted 1 c Onion -- chopped 1 lb Ultra-lean ground beef (93%) Vegetable cooking spray 1 tb Dried parsley flakes 1/2 ts Garlic powder 1/2 ts Pepper 1/4 ts Dried thyme 16 oz Frozen New England-style sweet - peas, potatoes & carrots -- - thawed 6 oz Jar sliced mushrooms -- drained 4 1/2 oz Can refrigerated buttermilk - biscuits 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. 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. Return beef mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly. Spoon mixture into a 13x9" baking dish coated with cooking spray. Carefully split biscuits in half horizontally, and place over beef mixture. Bake at 400°F for 10 minutes or until biscuits are lightly browned. 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. - - - - - - - - - - - - - - - - - -