1 box refrigerated pie crusts, softened as directed on box
1 lb lean ground beef
1 Tbs finely chopped garlic
2 tsp vegetable oil
2 cups chopped carrots
2 cups refrigerated cooked diced potatoes with onions OR
2 cups thawed seasoned hash browns
1/2 cup diced cooked bacon
1 1/2 tsp herbs de province
2 cups beef broth
5 Tbs cornstarch
1 egg
1 Tbs water
Instructions
Heat oven to 425. Prepare pie crusts as directed
for a 2 crust pie, using a 9 inch glass pie plate.
In a large skillet, cook beef and garlic over
medium heat until brown, drain, transfer to
large bowl. In same skillet, heat oil over
medium heat, add carrots and herbs, cook 3 to 4
minutes until crisp-tender. Add carrots,
potatoes, and bacon to beef mixture.
In a small bowl, mix 1 cup broth and
cornstarch, blend until smooth. Pour into
skillet and heat about 2 minutes until
thickened, adding second cup of broth slowly;
stir until smooth. Mix in bowl with beef
mixture. Spoon into crust-lined pie plate.
Bake 15 minutes. Reduce heat to 375, bake
additional 20 minutes. Cover with foil and bake
additional 20-25 minutes. Let stand for 10
minutes before serving. Freezes ok in serving sizes, thaw before
heating.
Serving
Suggestions
Ketchup
Originally Submitted
9/15/2016
0 Out of 5 from
0 reviews
You can add this Beef, Rustic Meat and Potato Pie recipe to your own private DesktopCookbook.
