Rustic Meat And Potato Pie
Ingrediënten
- 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 carrots
- 2 cups refrigerated cooked diced potatoes with onions from 20-oz bag
- ½ cup cooked real bacon pieces from 3-oz jar
- ¾ teaspoon dried thyme leaves
- ¾ teaspoon pepper
- 2 cups beef broth from 32-oz carton
- 5 tablespoons cornstarch
- 1 egg
- 1 tablespoon water
Instructies
- Heat oven to 425°F.
- Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- 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.
- 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.
- 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.
- 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.
Nutritional Information
Calories: 470 kcal
