Beef Pie

• 3 beef bouillon cubes
• 3 c. boiling water
• 1/2 c. chopped onion
• 6 Tbsp. butter
• 1/4 c. snipped parsley
• 1/2 c. all purpose flour
• 1 tsp. salt
• 3 c. cubed cooked beef
• 1 – 10 oz. frozen peas and carrots, cooked and drained

Prepare buttermilk biscuits. Dissolve bouillon cubes in the water. In saucepan, cook onion in butter or margarine until tender. Blend in flour and salt. Stir bouillon into flour mixture all at once; cook and stir until thickened. Add beef, peas and carrots, and parsley; heat through. Pour meat mixture into 2 quart casserole or oven-going skillet. Place biscuits overlapping around edge of dish atop hot meat mixture. Bake in 450 degree oven for 20 to 25 minutes. Makes 6 to 8 servings.