Beefy French Onion Pot Pie
Steamed Peas with Dill
Ingredients
- 1½ lb ground beef
- 2 onions, thinly sliced
- 1 (8-oz) pkg whole mushrooms, sliced
- ¼ cup all-purpose flour
- 3 cups low-sodium beef broth
- 1 (2.2-oz) pkg beefy onion soup mix (2 envelopes)
- ½ tsp pepper
- 1 (8-oz) pkg shredded mozzarella cheese
- 1 (16-oz) can refrigerated jumbo biscuits
Instructions
- Preheat oven to 350°F. Cook beef, onions, and mushrooms in a large ovenproof skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Add flour; cook, stirring constantly, 2 minutes. Stir in broth, soup mix, and pepper; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened.
- Sprinkle cheese over meat mixture. Cut biscuits into quarters, and arrange over cheese. Transfer skillet to oven, and bake 15 to 20 minutes or until biscuits are golden brown.
Side Dish Ingredients
- 1 (12-oz) pkg frozen green peas
- 2 Tbsp butter, softened
- ½ tsp dried dill
Side Dish Instructions
- Steam peas according to package directions; toss with butter and dill. Season with salt and pepper to taste.
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