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Ground Beef Potpie Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES: 6 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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

Nutritional Facts

1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.

Directions

  1. 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.
  2. 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.
Originally published as Ground Beef Potpie in Light & Tasty February/March 2006, p43

Nutritional Facts

1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.

Reviews for Ground Beef Potpie(2)

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MY REVIEW
Reviewed Dec. 7, 2011

This recipe is fantastic. It has excellent flavor. Next time I think I will add some bell peppers and celery.

MY REVIEW
Reviewed Feb. 8, 2011

Turned out great! I used bouillon and water instead of broth and added a bit more salt.

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