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Rustic Meat and Potato Pie

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Rustic Meat and Potato Pie
  • Prep Time 35 min
  • Total Time 1 hr 45 min
  • Servings 8
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Ingredients

1
box refrigerated pie crusts, softened as directed on box
1
lb lean (at least 80%) ground beef
1
tablespoon finely chopped garlic
2
teaspoons vegetable oil
2
cups sliced fresh carrots
2
cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/2
cup cooked real bacon pieces (from 3-oz jar)
3/4
teaspoon dried thyme leaves
3/4
teaspoon pepper
2
cups beef broth (from 32-oz carton)
5
tablespoons cornstarch
1
egg
1
tablespoon water

Directions

  • 1 Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
  • 2 In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
  • 3 In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
  • 4 Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
  • 5 Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
220
)
Daily Value
Total Fat
25g
38%
(
Saturated Fat
9g
46%
,
Trans Fat
1g
)
Cholesterol
75mg
24%
Sodium
890mg
37%
Potassium
460mg
13%
Total Carbohydrate
45g
15%
(
Dietary Fiber
2g
9%
,
Sugars
3g
)
Protein
17g
Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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