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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A must-try for the meat-and-potato lover in your home, slices of this hearty meal-in-one are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie. Ingredients:
1 pound ground beef |
2 medium onions, chopped |
1-1/2 cups finely chopped carrots |
2 cups mashed potatoes (without added milk and butter) |
1/4 cup beef broth |
1 teaspoon rubbed sage |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/2 teaspoon pepper |
1 sheet refrigerated pie pastry |
Directions:
1. In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
2. Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6 servings.
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