Wednesday, September 29, 2010

Beef and Vegetable Pie

This is a great weeknight meal preparation easy, which has become a family favorite. Cut the fat by using reduced fat Bisquick and ground beef extra lean.
Cooking time: 45 minutes
Total time: 45 minutes

* 2 teaspoons olive oil
* 1 clove garlic, crushed
* 1 medium onion, finely chopped
* 1 large carrot, chopped
* 1 medium celery stalk, chopped
* 8 ounces extra-lean ground beef
*1 cup sliced mushrooms
* 1 cup frozen peas
* 1 14.5-ounce can crushed tomatoes
*1 tablespoon tomato paste
* For coverage
* 1 cup fat baking mix all-purpose
* 1 / 2 cup nonfat milk
* 1 / 4 cup egg substitute

Preheat oven to 400 degrees.

Heat oil in large skillet. Saute garlic, onion, celery and carrots until soft. Crumble ground beef and cook until no longer pink. Add mushrooms and cook until soft. Add peas, canned tomatoes and tomato paste. Cook for 3 minutes.

Line a square baking dish 8 inches with cooking spray. Place meat mixture in baking dish. In a medium bowl combine the yeast, milk and egg substitute until smooth. Pour over beef mixture. Bake for 30 minutes.

Makes 6 servings.

Per serving: Calories 225 Calories from fat 49 Total Fat 5.5g (Sat 1.6g), Cholesterol 23mg, Sodium 451mg, Carbohydrate 29.1, Fiber 4.6g, Protein 14.8g