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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


 

 

 


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