Beef Potpie

Ingredients

• 4.5 ounce biscuits refrigerated canned
• 10.5 ounce beef broth undiluted canned
• 1 tablespoon parsley flakes dried
• 0.3 teaspoon thyme leaves dried
• 1 teaspoon mustard dry
• 0.5 cup flour all-purpose
• 0.5 teaspoon garlic powder 
• 1 pound ultra-lean ground beef 93%
• 6 ounce mushrooms drained sliced
• 0.3 cup nonfat milk powder dry instant
• 1 cup onion chopped
• 16 ounce new peas sweet frozen england-style thawed
• 0.5 teaspoon pepper 
• 1 cup water 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• colander

Directions

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. 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.
3. Return beef mixture to pan.
4. Add parsley and next 5 ingredients; stir well.
5. Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly.
6. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Carefully split biscuits in half horizontally, and place over beef mixture.
7. Bake at 400 for 10 minutes or until biscuits are lightly browned.
8. Make-Ahead Tips: You can assemble the casserole ahead of time, without thawing the frozen vegetable and omitting the biscuits; cover and freeze. Thaw frozen casserole overnight in refrigerator; let stand at room temperture 30 minutes. Top with biscuits; bake as directed.