Ground Beef Potpie
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
YIELD: 6 servings.
A must-try for the meat-and-potato lover in your home, slices of this hearty ground beef potpie are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie.
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 crust
-
1 large egg, beaten, optional
Directions
-
1.
Preheat oven to 400°. In a large nonstick skillet, cook beef, onions and carrots over medium heat until meat is no longer pink, breaking meat into crumbles; drain if necessary. Stir in potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
-
2.
Place crust over filling; crimp edge to seal. Cut slits in top. If desired, brush with egg wash. Bake until crust is golden brown, 30-35 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 358 calories, 16g fat (7g saturated fat), 54mg cholesterol, 541mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 18g protein.
© 2024 RDA Enthusiast Brands, LLC