For His Master's Veneration: Beefy Garden Pot Pie

Yes this casserole has Brussels sprouts in it! This extremely healthy vegetable has been cultivated since the days of early Rome. Perhaps too many of us were forced as kids to eat these and never learned to appreciate their taste when fixed properly.

Brussels sprouts contain a small amount of sulfur. If not cooked

properly they can make a strong odor and bitter taste. To avoid

this we will gently roast these to bring out the best flavor and pair

them with carrots to draw away any bitterness. Then to add a

touch of life to the mixture, zest of an orange will brighten up

what might have been a heavy taste from the ground beef &

onions.

This casserole is just the thing to fix on gray autumn days. It is a

full meal with meat, vegetables, and bread! If you wish, pair this

with a fresh salad and some simple fruit for desert.

Ingredients:

12 ounces fresh Brussels sprouts, halved lengthwise
1½ cups shredded carrots
2 teaspoons olive oil
1 teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
8 ounces extra-lean ground beef
½ cup chopped onion (1 medium)
5 teaspoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
zest of 1 orange
1 cup beef broth
½ cup fat free Half & Half
4 ounces fresh mushrooms, chopped
½ of a 12-ounce package (5) refrigerated dough

Directions

Do your cutting. Rinse the sprouts and let soak in a water-vinegar bath for about 5 minutes to clean, then rinse and cut in half lengthwise. Zest the orange, set aside.

Preheat oven to 425 degrees F. Coat a 9 x 13 baking dish with cooking spray; set aside for the casserole.

Line a 15x10x1-inch baking pan with foil. Place Brussels sprouts in a bowl and drizzle with oil & thyme, mix this well and spread in an even layer on lined baking tray. Roast for 12 minutes.

Stir the sprouts and in the meantime add shredded carrots to bowl with oil & thyme, mix well. Now mix together on baking tray. Roast for another 12 – 15 minutes. The vegetables should be tender and browned.

Meanwhile, in a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain on paper towels.

In the same skillet heat butter over medium heat until melted. In a small bowl stir together flour and salt. Whisk about half of the flour mixture into melted butter in skillet; whisk the remaining flour mixture into the beef broth. Gradually stir broth mixture into butter mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in the Half & Half, roasted vegetables, meat mixture, and mushrooms; Now stir in the orange zest and heat through.

Spoon this hot mixture into the prepared, sprayed baking dish.

Top with croissant dough brushed with a wash of beaten egg.
Bake, uncovered, for 12 to 15 minutes or until mixture is bubbly and biscuits are golden and shiny.