This mouth-watering dish starts with refrigerated pie crust for quick prep and a savory, satisfying meal.
A nice change for dinner that is very quick and easy to
prepare. The hard part is waiting for it to bake while smelling the delicious
smell.
Ingredients:
Crust:
·
1 box refrigerated pie crusts, softened as
directed on box
Filling:
·
1 lb. lean (at least 80%) ground beef
·
1 medium onion, chopped (1/2 cup)
·
1 teaspoon garlic salt
·
½ teaspoon pepper
·
3 Dashes of Worcestershire
·
3 tablespoons cornstarch
·
2 cups frozen southern-style diced hash brown potatoes,
thawed
·
3 medium carrots, sliced (1 1/2 cups)
·
1 jar (12 oz.) beef gravy
Preparation:
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, Worcestershire, 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.
Happy Cooking ☺
