RUSTIC MEAT AND POTATO PIE RECIPE - BETTYCROCKER.COM
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 35 minutes
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 470 , CarbohydrateContent 45 g, CholesterolContent 75 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 17 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 3 g, TransFatContent 1 g
MEAT AND POTATO PIE RECIPE: HOW TO MAKE IT
When I was working full-time, this hearty pie was a favorite of my family. Now that I'm retired , I still rely on this sure-to-please recipe.—Helen Ellingson, Swan River, Manitoba
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cut shortening into biscuit mix until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. , On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Line ungreased pie plate with pastry; trim and flute edges or make a decorative edge. Set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Pour into pie shell. Top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°. Bake 15 minutes longer or until golden brown. Sprinkle with cheese; let stand for 5-10 minutes.
Nutrition Facts : Calories 604 calories, FatContent 34g fat (15g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 1542mg sodium, CarbohydrateContent 42g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 31g protein.
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