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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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(I leave out the olives. just not my thing. ) One serving (1/6 of potpie) is 9 points. Ingredients:
cooking spray |
3 1/2 cups diced baking potatoes (about 1-1/4 pounds) |
1 cup chopped onion |
1 1/4 lbs ground sirloin |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 dash black pepper |
2 large garlic cloves, minced |
1/3 cup all-purpose flour |
1/2 cup beer |
1 (10 1/2 ounce) can beef consomme |
1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, drained |
2 tablespoons chopped pitted green olives |
1 tablespoon cider vinegar |
1 (10 5/8 ounce) box refrigerated garlic breadsticks |
Directions:
1. Preheat oven to 350º.
2. To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
3. Add potato and onion; cover and cook 7 minutes, stirring occasionally.
4. Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
6. Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
7. Remove from heat, and stir in olives and vinegar.
8. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
9. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
10. Place dough on top of beef mixture, pressing to edge of dish.
11. Cut 5 slits in top of crust to allow steam to escape.
12. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
13. Bake at 350º for 25 minutes or until golden brown and bubbly around the edges.
14. Let stand 10 minutes before serving.
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