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Ground Beef Potpie

Ground Beef Potpie
A must-try for the meat-and-potato lover in your home, slices of this hearty meal-in-one are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie.
6 ServingsPrep: 25 min. Bake: 30 min. + standing

Ingredients

  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 2 medium onions, chopped
  • 1-1/2 cups finely chopped carrots
  • 2 cups mashed potatoes (without added milk and butter)
  • 1/4 cup beef broth
  • 1 teaspoon rubbed sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 1 sheet refrigerated pie pastry

Directions

  • In a large nonstick skillet, cook the beef, onions and carrots over
  • medium heat until meat is no longer pink; drain if necessary. Stir
  • in the potatoes, broth and seasonings. Spoon into an ungreased 9-in.
  • pie plate.
  • Place pastry over filling; crimp edges to seal. Cut slits in top.
  • Bake at 400° for 30-35 minutes or until crust is golden brown.
  • Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutrition Facts: 1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium,
© Taste of Home 2013

2 of 2

Ground Beef Potpie (continued)

Nutrition Facts: 35 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
© Taste of Home 2013