Biscuit-Topped Shepherd's Pies

By cserumga

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.

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

Preparation

Step 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.

• 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.