 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Pillsbury Ingredients:
1 (13 7/8 ounce) package pillsbury refrigerated pie crusts, softened as directed on the box |
1 lb lean ground beef (at least 80%) |
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, thawed |
3 medium carrots, sliced (1 1/2 cups) |
1 (12 ounce) jar beef gravy |
Directions:
1. Preheat oven to 450°.
2. Line a 9-inch glass pie plate with one pie crust; set aside.
3. In a large skillet, cook been, onion, garlic salt, and pepper over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooed; drain.
4. Stir cornstarch into beef mixture until mixed.
5. Stir in potatoes, carrots, and gravy; cook 5-6 minutes over med-high heat, stirring often, until hot.
6. Spoon mixture into crust-lined plate.
7. Top with second crust, seal edge and flute.
8. Cut slits in several places in top crust; cover edge of crust with foil.
9. Bake 35-40 minutes or until crust is golden brown; let stand 5 minutes before serving.
|
|