Deep-Dish Ground Beef Pot Pies

(26)
  4 reviews
  • 25|min prep time
  • 60|min total time
  • 10 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Bake 30 to 35 minutes or until crusts are golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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