Beef Pot Pie

[ChristineTodd]

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
•1/3 C.

Margarine
•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
•Pie crust
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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