BEEF POT PIE WITH HEART BISCUITS

1 lb. beef boneless chuck, cut into 1/2 pieces
1 tbsp. shortening
1 medium onion, chopped
1 stalk celery, cut into 1/4 slices
3 tbsp. margarine
1-1/2 cups hot water
1 tbsp. instant beef bouillon
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
1/2 tsp. each salt and pepper
1 pkg. (10 oz.) frozen peas and carrots
1 jar (2 oz.) sliced pimientos, drained
1/2 cup cold water
3 tbsp. Bisquick baking mix Heart Biscuits (below)

Brown beef in shortening in skillet; remove beef. Cook onion and celery in margarine in skillet until onion is tender. Stir in remaining ingredients except cold water. baking mix and biscuits. Heat to boiling; reduce heat. Cover and simmer 30 min. Heat oven to 450degrees. Prepare biscuits. Mix cold water and baking mix until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly; boil and stir 1 min. Pour into 1-1/2-qt. casserole. Arrange biscuits on top. Bake until golden, 10 to 12 min.

5 or 6 servings.

Heart Biscuits: Mix 1 cup Bisquick baking mix and 1/2 cup dairy sour cream until soft dough forms; beat 30 seconds. Turn onto cloth-covered board well floured with baking mix; gently roll in baking mix. Knead 10 times. Roll 1/4" thick. Cut with 2-1/2" heart-shaped cutter dipped in baking mix.

High Altitude: Heat oven to 475 degrees. Increase hot water to 1-1/2 cups. Simmer beef mixture 45 minutes; keep over low heat while preparing biscuits. Bake about 10 minutes.