INGREDIENTS
Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
3
cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
3
medium carrots, sliced (1 1/2 cups)
DIRECTIONS
1
Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
2
Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil.
3
Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!