Las week I arrived from a trip to a kitchen with an almost empty refrigerator and minimal cooking ingredients to prepare dinner with.
I put my thinking cap on and gathered all the vegetables I had on hand and thawed out a tray of ground lamb meat I had in my freezer for emergency situations such as this one.
Usually, I like to serve ground meat wrapped in corn or flour tortillas or scooped up with chips. This time I decided to serve something completely different. A pot pie made with a soft layer of Bisquick Original Mix.
Dinner was ready in under 40 minutes. My family was happy and surprised what just a few leftover ingredients can do in such a short amount of time. This dish can turn into the perfect pot pie with Thanksgiving and Christmas leftovers. As long as I have Bisquick at hand, those leftovers can be transformed into new family favorites. With successful results such as this one, the sweet and savory possibilities are endless and effortless.
Lamb and Poblano Potato Pot Pie
1 pound ground lean lamb meat
1 garlic cove, chopped
1/3 cup yellow onion, chopped
1 large zucchini, finely chopped
1 Roma tomato, chopped
1/4 cup cilantro, chopped
1/8 teaspoon garlic salt
1 14-ounce package instant mashed potatoes
1 Poblano chile, roasted, peeled and chopped
1 cup Original Bisquick Mix
1/2 cup milk
Preheat oven to 400° F.
In a large skillet over medium heat add ground lamb breaking up with spatula. Add garlic and onion and continue to stir until onion is translucent. Add zucchini, tomato, cilantro and season with garlic salt. Cook until meat is brown and completely cooked. Place in a 10 x 10 baking dish, extending an even layer on bottom of dish.
In a separate bowl, prepare mashed potatoes according to package instructions, stir in Poblano strips. Evenly spread a potato layer on top of lamb meat. Set aside.
In a medium mixing bowl, combine Original Bisquick Mix, milk and eggs and whisk until smooth. Pour evenly over potatoes, spreading with spatula.
Bake for 25 minutes or until Bisquick layer is golden brown. Serve with your favorite vegetables.
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.