Ingredients 1 box (8 ounces) Jiffy buttermilk biscuit mix
¾ cup beef broth or ¾ cup water and 1 teaspoon beef bouillon granules or 1 beef bouillon cube, crushed
1 cup TSP
1 can (15 ounces) mixed vegetables
¾ cup canned beef gravy, divided
2 teaspoons soy oil
1 cup leftover mashed potatoes or 2 servings of instant mashed potatoes prepared according to package directions
.3 tablespoons grated parmesan cheese, divided.
Instructions Preheat oven to 450 degrees F. Prepare biscuits as package directs. Press biscuit dough evenly over bottom and about ¾ of the way up the sides of 1 or 1 ½ -quart baking dish. Prick evenly with fork.Bake until golden, about 10 minutes. Set aside and reduce oven temperature to 350 degrees.Heat broth just to boiling. Add TSP and let stand 3 minutes. Meanwhile, in skillet over medium heat, heat oil. Add TSP, vegetables and ½ cup of the gravy and cook until slightly crisp around the edges, about 5 to 6 minutes.Spoon TSP mixture into biscuit crust in baking dish. Spoon remaining ¼ cup gravy over the top. Stir 1 tablespoon of the grated Parmesan into the mashed potatoes and spread or drop by spoonfuls over top o TSP mixture. Sprinkle with remaining Parmesan. Bake until top is nicely browned, or about 15 minutes.
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