Beef & Biscuit Pot Pie

• ¾ pound small beef cubes
• ¼ cup soy-flour blend
• 2 Tablespoons vegetable oil
• ½ cup onions
• 3 cups beef stock
• 2 medium baking potatoes, peeled and cubed
• 2 cups mixed vegetables or 12-ounce bag frozen vegetables
• ½ teaspoon salt
• ¼ teaspoon pepper
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Combine beef cubes and soy-flour blend in medium bowl; toss to coat thoroughly. Heat vegetable oil in 4-quart stock pot. Add beef mixture. Cook over medium heat until beef is browned. Add ½ cup chopped onion and sauté until onions are tender. Add beef stock, potatoes, vegetables, salt and pepper. Simmer for 45 minutes or until beef and vegetables are tender.

Make Bacon & Chive Biscuits. Place hot beef mixture into greased 9-inch pie plate or casserole dish. Place six cut biscuits on top of beef mixture.* Bake at 400 F for 15 minutes, until biscuits are golden brown.

Serves 6

* Remaining biscuits can be baked on baking sheet and served separately.

Nutrition per serving (362 g): 381 calories; 14 g fat (4 g saturated; 0 trans fats); 41 g cholesterol; 660 mg sodium; 40 g carbohydrate; 3 g fiber; 22 g protein; 81 mg calcium, 3 mg iron