- September 19, 2016 at 2:15 pm #373127
If you’re looking for an easy, filling meal, you’ll really enjoy this one. It’s pretty simple to put together and you can actually freeze these for later and then bake (without thawing).
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 teaspoon garlic salt
1/2 teaspoon pepper
3 tablespoons cornstarch
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
3 medium carrots, sliced (1 1/2 cups)
1 jar (12 oz) beef gravy
1 pie crust (double crust)
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.
Here’s another way of making it if you don’t want to use cornstarch & storebought gravy:
•1/3 C. Chopped Onion
•1/3 C. Flour
•1 bag peas/carrots blend, frozen (but rinsed to get rid of ice chunks)
1 potato, scrubbed & diced small
•1¾ C. Beef Broth
•2/3 C. Milk
•1 lb cooked beef, browned & drained
1/2 tsp Rosemary
In a medium saucepan Melt butter, add onions- sauté for a minute, add rosemary, salt & Pepper (to your liking)
Add flour, mix till pasty, add broth and milk.(This is actually called a Roux).
Stir constantly until creamy and thick ( cooking over medium heat), Add veggies & cooked beef. If you use a whisk, the sauce will be smooth and creamy and will NOT be lumpy.
Dump into a pie crust.
Freeze now for later or Bake 40-50 minutes at 350º
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