Recipe: Deep-Dish Ground Beef Pot Pies

DEEP-DISH GROUND BEEF POT PIES

1 pound lean ground beef
1/2 cup chopped onion
2 cups diced unpeeled russet potatoes
2 cups frozen mixed vegetables
1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 (12 ounce) jar home-style beef gravy
1/8 teaspoon pepper
1 Pillsbury pie crust (from 15 ounce package)
1 egg white, beaten
1 to 2 tablespoons finely chopped fresh parsley

Heat oven to 425 degrees F. Spray four 2-cup individual ovenproof bowls with nonstick cooking spray. Place bowls in 15 x 10 x 1-inch baking pan.

In 12-inch nonstick skillet or Dutch oven, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring occasionally. Drain.

Add potatoes, mixed vegetables, tomatoes, gravy and pepper; mix well. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until potatoes are almost tender, stirring occasionally.

Meanwhile, bring pie crust to room temperature as directed on package. Unfold crust; cut four 5-inch rounds from crust. Spoon beef mixture evenly into bowls. Place crusts over beef mixture; seal to edges of bowls. Cut slits in several places in each crust. Brush crusts with egg white. Sprinkle with parsley.

Bake at 425 degrees F for 30 to 35 minutes or until crusts are golden brown.

VARIATION:

TO MAKE ONE LARGE POT PIE:
Ppoon beef mixture into greased 2-quart casserole. Cover mixture with uncut pie crust; seal edges against inside of casserole. Cut slits in several places in crust. Brush crust with egg white. Sprinkle with parsley. Bake at 425 degrees F for 30 to 35 minutes or until crust is golden brown.

Servings: 4
Source: Pillsbury Come & Eat!, Spring 2000