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5

Rustic Meat and Potato Pie

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Prep 35 min
Total 1 hr 45 min
Servings 8

Ingredients

1: box refrigerated pie crusts, softened as directed on box

1: lb lean (at least 80%) ground beef

1: tablespoon finely chopped garlic

2: teaspoons vegetable oil

2: cups sliced fresh carrots

2: cups refrigerated cooked diced potatoes with onions (from 20-oz bag)

1/2: cup cooked real bacon pieces (from 3-oz jar)

3/4: teaspoon dried thyme leaves

3/4: teaspoon pepper

2: cups beef broth (from 32-oz carton)

5: tablespoons cornstarch

1: egg

1: tablespoon water

Steps

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1

Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
2

In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
3

In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
4

Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
5

Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 9g 46% Trans Fat 1g
Cholesterol: 75mg; 24%
Sodium: 890mg; 37%
Potassium: 460mg; 13%
Total Carbohydrate: 45g; 15%
Dietary Fiber 2g 9% Sugars 3g
Protein: 17g

% Daily Value*:

Vitamin A: 100%; 100%
Vitamin C: 6%; 6%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;