Beefy French Onion Pot Pie
Steamed Peas with Dill
Ingredients
- ¾ lb ground beef
- 1 onion, thinly sliced
- ½ (8-oz) pkg whole mushrooms, sliced
- 2 Tbsp all-purpose flour
- 1½ cups low-sodium beef broth
- ½ (2.2-oz) pkg beefy onion soup mix (1 envelope)
- ¼ tsp pepper
- 1 cup shredded mozzarella cheese
- 1 (10.2-oz) can refrigerated flaky-layers biscuits
Instructions
- Preheat oven to 350°F. Cook beef, onion, and mushrooms in an 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.
- Bake 15 to 20 minutes or until biscuits are golden brown.
Side Dish Ingredients
- ½ (12-oz) pkg frozen green peas
- 1 Tbsp butter, softened
- ¼ 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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