Pot Pies
DEEP-DISH GROUND BEEF POT PIES

1 lb Ground Beef
1/2 cup chopped onion
2 cups diced unpeeled russet potatoes
2 cups frozen mixed vegetables
1 14 1/2 oz can diced tomatoes with basil, garlic and oregano
1 12 oz jar home-style beef gravy
1/8 tsp pepper
1 Pillsbury pie crust (from 15 oz package)
1 egg white, beaten
1 to 2 tbs finely chopped fresh parsley

 >> Heat oven to 425 degrees. Spray four 2 cup individual ovenproof bowls with nonstick cooking spray. Place bowls on 15" x 10" x 1" baking pan.
 >> In 12" 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 with liquid, 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" 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 for 30 to 35 minutes or until crusts are golden brown.


VARIATION / TO MAKE ONE LARGE POT PIE:
Spoon 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 for 30 to 35 minutes or until crust is golden brown.

Serves 4
PUFF PASTRY TOPPED BEEF POT PIE

1 1/2 lbs Top Sirloin Steak
   cut 3/4" thick
1 package frozen puff pastry
   2 sheets, defrosted
1 egg yolk beaten with 1 tablespoon water
1 tbs vegetable oil
1/4 tsp pepper
1/4 tsp dried thyme leaves, crushed
1 tbs vegetable oil
1 16 oz package frozen vegetables
   (broccoli, cauliflower, red pepper or
   other combination)
1/4 cup chopped onion
1 12 oz jar beef gravy
Easy but Good... GREAT Beef Pot Pie

1 lb Top Sirloin Steak, cut 3/4 inch thick
1 tbs vegetable oil
1/2 lb small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
1 12 oz jar beef gravy
1 10 oz package frozen peas and carrots
1/4 tsp dried thyme
1 4 1/2 oz small can refrigerated buttermilk-flavor biscuits

 >> Heat oven to 400 degrees
 >> Cut beef steak lengthwise in half, then crosswise into 1/4 inch thick strips.
 >> Heat oil in large ovenproof skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef.
 >> Combine mushrooms, onion, 1/4 cup water and garlic in same skillet. Cook and stir 3 minutes or until onion is tender.
 >> Stir in gravy, vegetables and thyme; bring to a boil. Remove from heat; stir in beef.
 >> Cut biscuits in half; arrange in a ring on top of beef mixture.
 >> Bake in 400 degree oven 12 to 14 minutes or until biscuits are golden brown. Serves 6
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 >> Heat oven to 400 degrees
 >> Unfold puff pastry on lightly floured surface. Cut out four 4-inch circles; place on ungreased baking sheet. Cut decorative pieces from pastry scraps; arrange on pastry circles. Brush pastry with egg yolk wash, if desired.
 >> Bake in 400 degree oven 12 to 14 minutes or until golden brown. Transfer to wire rack.
 >> Cut beef steak lengthwise in thirds, then crosswise into 1/2-inch thick strips.
 >> In large nonstick skillet, heat 1 tablespoon oil over medium high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. Repeat with remaining beef. Season with pepper and thyme, set aside.
 >> In same skillet, heat remaining 1 tablespoon oil until hot. Add vegetables and onion. Stir-fry 5 to 6 minutes or until vegetables are tender. Reduce heat to medium. Stir in gravy and beef. Cook just until heated through.
 >> TO SERVE divide beef mixture among 4 bowls or plates (about 1 cup each); top with puff pastry. Serves 4
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Updated:
September 2012