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Deep-Dish Ground Beef Pot Pies




Source of Recipe


Mai


Recipe Introduction


Tips:
To make one large pot pie, spoon beef mixture into greased 2-quart casserole. Cover mixture with uncut pie crust; seal edges against inside of casserole. Cut slits in several places in crust. Brush crust with egg white. Sprinkle with parsley. Bake at 425°F. for 30 to 35 minutes or until crust is golden brown.



List of Ingredients




Deep-Dish Ground Beef Pot Pies

1 lb. lean ground beef
1/2 cup chopped onion
2 cups diced (1/2 inch) unpeeled russet potatoes
2 cups Green Giant® Frozen Mixed Vegetables
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 (12-oz.) jar home-style beef gravy
1/8 teaspoon pepper
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)
1 egg white, beaten
1 to 2 tablespoons finely chopped fresh parsley



Recipe



Prep Time: 25 Minutes (Ready in 1 Hour )
Preparation Directions:
1. Heat oven to 425°F. Spray four 2-cup individual ovenproof bowls with nonstick cooking spray. Place bowls in 15x10x1-inch baking pan. In 12-inch nonstick skillet or Dutch oven, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring occasionally. Drain.
2. Add potatoes, mixed vegetables, tomatoes, gravy and pepper; mix well. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are almost tender, stirring occasionally.
3. Meanwhile, bring pie crust to room temperature as directed on package. Unfold crust; cut four 5-inch 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 at 425°F. for 30 to 35 minutes or until crusts are golden brown.

4 servings