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Deep-Dish Ground Beef Pot Pies

Family members will enjoy having their own little pot pie.

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  • prep time 25 min
  • total time 60 min
  • ingredients 10
  • servings 4
 

Ingredients

1
lb lean (at least 80%) ground beef
1/2
cup chopped onion (1 medium)
2
cups diced (1/2 inch) unpeeled russet potatoes
2
cups Green Giant™ Steamers™ frozen mixed vegetables
2
cups Muir Glen® organic diced tomatoes with Italian herbs, undrained (from 28-oz can)
1
jar (12 oz) beef gravy
1/8
teaspoon pepper
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
egg white, beaten
1
to 2 tablespoons finely chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 4 (2-cup) individual ovenproof bowls with cooking spray; place bowls in 15x10x1-inch pan. In 12-inch nonstick skillet or Dutch oven, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • 2 Stir in potatoes, mixed vegetables, tomatoes, gravy and pepper. Reduce heat to medium-low; cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are almost tender.
  • 3 Meanwhile, remove crust from pouch; place flat on work surface. With 5-inch round cutter, cut 4 rounds from crust. Spoon beef mixture evenly into bowls. Place crusts over beef mixture; seal to edges of bowls. Cut slits in several places in each crust. Brush crusts with egg white; sprinkle with parsley.
  • 4 Bake 30 to 35 minutes or until crusts are golden brown.
  • 1 Heat oven to 425°F. Spray 4 (2-cup) individual ovenproof bowls with cooking spray; place bowls in 15x10x1-inch pan. In 12-inch nonstick skillet or Dutch oven, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
  • 2 Stir in potatoes, mixed vegetables, tomatoes, gravy and pepper. Reduce heat to medium-low; cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are almost tender.
  • 3 Meanwhile, remove crust from pouch; place flat on work surface. With 5-inch round cutter, cut 4 rounds from crust. Spoon beef mixture evenly into bowls. Place crusts over beef mixture; seal to edges of bowls. Cut slits in several places in each crust. Brush crusts with egg white; sprinkle with parsley.
  • 4 Bake 30 to 35 minutes or until crusts are golden brown.

EXPERT TIPS

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Expert Tips

To make one large pot pie, spoon beef mixture into greased 2-quart casserole. Cover mixture with uncut pie crust; seal edge against inside of casserole. Cut slits in several places in crust. Brush crust with egg white; sprinkle with parsley. Bake 30 to 35 minutes or until crust is golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
250),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
11g,
11%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
1030mg
1030%;
Total Carbohydrate
56g
56%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
140%;
Vitamin C
25%;
Calcium
10%;
Iron
30%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.