Really? As a WW meal. Yes. Now it doesn't taste like this bad boy to my left (I heart burgers) but it's pretty tasty. And it satisfies my need for meaty cheesy goodness. It also satisfied Brandon's need for a hearty meal after spending all day mowing and raking my yard. Sweetness.
I often make rookie mistakes when cooking. Things like forget to add salt, forget to grease a pan (almost did that tonight). Or, like tonight, forget to adjust the heat on the oven. Last night's roasted shrimp dinner was cooked in a 450 degree oven, the HP called for a 375 oven. Oh dear. It was definitely "done" after 25 minutes. Amazingly enough, still pretty good!
1 cup + 2 tbl low fat baking mix
1/4 cup fat free milk
1 lb extra lean ground beef
1 finely chopped onion
2 cloves garlic, chopped
2 tbl Worcestershire sauce
salt and pepper to taste
1/2 cup fat free egg substitute
1/2 cup reduced fat shredded cheddar cheese
2 tbl grated Parmesan cheese
Preheat oven to 375 degrees.
To make crust, mix 1 cup of baking mix and 1/4 cup fat free milk until a soft dough forms. Transfer to lightly floured surface and knead 5 times. Roll out dough to 6 inch round and ease into a lightly sprayed pie plate. Press the crust evenly against the bottom and side of pie plate.
Spray a large nonstick skillet with spray and set over medium high heat. Add ground beef, onion, Worcestershire sauce, garlic, salt and pepper. Cook until browned. Stir in 2 tbl baking mix and remove from heat and let cool.
Meanwhile (back at the ranch) combine 1/2 cup egg substitute, 1/2 cup cheddar cheese, and 2 tbl Parmesan cheese. Spread beef mixture evenly over crust, top evenly with cheese mixture. Bake until filling is set and crust is golden, 25 - 30 minutes. Let cool 10 minutes. Cut into six wedges.
Serving size 1/6 of pie
WW points 5