Post by chief_cook2 on Jan 21, 2007 17:46:54 GMT -6
Ground Beef Potpie
A must-try for the meat-and-potato lover in your home, slices of this
hearty meal-in-one are sure to satisfy. Best of all, our home
economists used a refrigerated pastry crust to make it easy as pie.
INGREDIENTS
1 pound lean ground beef
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 25 min.
COOK 30 min.
TOTAL 55 min.
DIRECTIONS
In a large nonstick skillet, cook the beef, onions and carrots over
medium heat until beef is no longer pink; drain if necessary. Stir in
the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie
plate.
Place pastry over filling; crimp edges to seal. Cut slits in top.
Bake at 400° for 30-35 minutes or until crust is golden brown. Let
stand for 10 minutes before cutting. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g
saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate,
4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2
fat, 1 vegetable.
A must-try for the meat-and-potato lover in your home, slices of this
hearty meal-in-one are sure to satisfy. Best of all, our home
economists used a refrigerated pastry crust to make it easy as pie.
INGREDIENTS
1 pound lean ground beef
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 25 min.
COOK 30 min.
TOTAL 55 min.
DIRECTIONS
In a large nonstick skillet, cook the beef, onions and carrots over
medium heat until beef is no longer pink; drain if necessary. Stir in
the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie
plate.
Place pastry over filling; crimp edges to seal. Cut slits in top.
Bake at 400° for 30-35 minutes or until crust is golden brown. Let
stand for 10 minutes before cutting. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g
saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate,
4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2
fat, 1 vegetable.