Beefy Pastry Pie
Courtesy of The Beef Checkoff 6 Servings • 15 Min Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 1-1/2 lb. ground beef (96% lean) |
| 1 refrigerated pie crust (1/2 of 15-oz. pkg.) |
| 1-1/4 c. shredded carrots |
| 1-1/4 c. shredded russet potatoes |
| 3/4 c. shredded onion |
| 1 tsp. salt |
| 1/2 tsp. pepper |
| 1 egg, beaten |
| ketchup or beef gravy (optional) |
Directions:
1. Preheat oven to 400°F. Combine ground beef, carrots, potatoes, onion, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture evenly into six 8-oz. ovenproof ramekins or bowls, packing mixture down evenly. Set aside.
2. Unfold pie crust on flat surface, pressing out fold lines with fingers. Cut crust evenly into six circles, about 3-3/4 in. in diameter. Place crust over each ramekin allowing edges to drape over ramekin rim; crimping edges to seal. Cut three slits in crust to vent; brush top with egg.
3. Place ramekins on lined baking sheet. Bake in 400°F oven 30-35 min., until instant-read thermometer inserted into center registers 160°F and crust is golden brown.
4. Let stand 5 min. before serving. Serve with ketchup or gravy, if desired.
* Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 362; Total Fat: 15g; Saturated Fat: 6g; Cholesterol: 96mg; Total Carbs: 31g; Fiber: 2g; Protein: 26g; Sodium: 634mg;