Deep-Dish Ground Beef Pot Pies
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
2 cups diced (1/2 inch) unpeeled russet potatoes
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano,
undrained
1 jar (12 oz) beef gravy
1/8 teaspoon pepper
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as
directed on box
1 egg white, beaten
1 to 2 tablespoons finely chopped fresh parsley
Recipe
1. Heat oven to 425°F. Spray 4 (2-cup) individual ovenproof bowls
with cooking spray; place bowls in 15x10x1-inch pan. In 12-inch
nonstick skillet or Dutch oven, cook ground beef and onion over
medium-high heat, stirring frequently, until beef is thoroughly
cooked; drain.
2. Stir in potatoes, mixed vegetables, tomatoes, gravy and pepper.
Reduce heat to medium-low; cover and cook 8 to 10 minutes, stirring
occasionally, until potatoes are almost tender.
3. Meanwhile, remove crust from pouch; place flat on work surface.
With 5-inch round cutter, cut 4 rounds from crust. Spoon beef
mixture evenly into bowls. Place crusts over beef mixture; seal to
edges of bowls. Cut slits in several places in each crust. Brush
crusts with egg white; sprinkle with parsley.
4. Bake 30 to 35 minutes or until crusts are golden brown.
Tip
To make one large pot pie, spoon beef mixture into greased 2-quart
casserole. Cover mixture with uncut pie crust; seal edge against
inside of casserole. Cut slits in several places in crust. Brush
crust with egg white; sprinkle with parsley. Bake 30 to 35 minutes
or until crust is golden brown.
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