BEEF AND VEGETABLE COBBLER

Beef and Vegetable Cobbler image

Provided by JESMom

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs beef, cut into 1 inch pieces
1/4 cup flour
1/4 cup olive oil
1 lb mushroom, halved
3 garlic cloves, minced
14 1/2 ounces beef broth
1 egg, beaten
1/4 cup milk
1 1/2 cups instant baking mix (such as Bisquick)
2 tablespoons chives, chopped
16 ounces frozen vegetables
1 large tomatoes, diced
sesame (optional) or poppy seed (optional)

Steps:

Preheat oven to 400 degrees.
Toss meat in the flour until coated; reserve leftover flour.
Heat oil in a heavy pot over medium heat; brown meat. Add mushrooms and garlic, stirring constantly for about 1 minute. Stir in reserved flour and beef broth. Bring to a boil.
Cover and simmer over low heat for 25 minutes.
Mix egg and milk; set aside 1 Tablespoon.
Combine baking mix and chives in a medium bowl; stir in egg mixture until moistened.
Knead until dough forms. Roll dough to fit a 13 X 9 baking dish. Cut the dough into 12 rectangles.
Add frozen veggies and tomato to the meat mixture and transfer to the baking dish.
Place rectangles on top of the mixture, fitting closely together. Brush the egg mixture over the top. Top with sesame or poppy seeds, or both, if desired.
Bake until crust is golden and filling is bubbly, 20-25 minutes.

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#60-minutes-or-less #time-to-make #course #preparation #main-dish #easy #dietary #one-dish-meal #low-carb #low-in-something