Biscuit topped shepherd's pie

Fall isn't about just pumpkin, it's also about warm, comforting foods. I don't know if shepherd's pie by itself is a comfort food (maybe it depends on who you ask) but it's certainly warm, especially served this way, and the biscuit on top is pure comfort in my book. Warm and comfy. I got this recipe from Taste of Home's Healthy Cooking magazine so it's even on the lighter side of things. The only thing I changed is that I substitued raw ingredients where they called for reduced fat Bisquick Baking Mix.

Biscuit topped shepherd's pie

Yield: 6 Servings
Prep Time: 30 min.
Cooking Time: 10 min.

Ingredients:
  ● 1 lb. lean ground beef (90% lean)
  ● 1 medium onion, chopped
  ● 1 celery rib, finely chopped
  ● 1 package (16 ounces) frozen peas and carrots, thawed and drained
  ● 1 can (15 ounces) Italian tomato sauce
  ● 1/4 tsp. pepper
  ● 2 tbsp. grated Parmesan cheese
  ● 1/4 tsp. dried rosemary, crushed
  ● 1/2 cup fat-free milk
  ● 2 tbsp. butter, melted
For biscuits
  ● 1 cup flour
  ● 1/2 tsp. baking powder
  ● 1/8 tsp. salt
  ● 1/4 cup shortening

Directions:
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add vegetables, tomato sauce, and pepper; cook and stir for 5-6 minutes or until heated through. Spoon into six 8-oz. ramekins (I used individual soup crocks)

In a small bowl, combine flour, baking powder, and salt, then use a pastry knife (or clean fingers) and cut in the shortening. Mix cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 6 servings.

Nutrition Facts: 1 serving equals 311 calories, 12 g fat (5 g saturated fat), 59 mg cholesterol, 771 mg sodium, 31 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.