Friday, November 4, 2011

Easy Beef Pot Pie


1/2 of a 15 oz package folded refrigerated unbaked piecrust (1 crust)
1 1/2 pounds ground beef
1 cup refrigerated diced potatoes with onions or loose pack frozen diced hash browns with onions
2 cups loose pack vegetables
1 15 oz can italian style tomato sauce
1 14 1/2 oz can italian style stewed tomatoes
2 teaspoons sesame seeds


Preheat oven to 400 degrees F.  Let piecrust stand at room temperature while preparing meat mixture.

In a large skillet cook ground meat until brown.  Drain off fat.  Stir in potatoes, mixed vegetables, tomato sauce, and undrained stewed tomatoes.  Bring to boiling; remove from heat.  Meanwhile, unfold piecrust and cut into 8 wedges.  Spread meat mixture in a 3 quart rectangular baking dish.  Place half of the pastry wedges along one long side of the dish, with points toward center, overlapping wedges slightly at the base.  Repeat with the remaining pastry wedges on opposite side.  Sprinkle with sesame seeds.

Bake for 18 to 20 minutes or until pastry is golden brown.  Let stand for 10 minutes before serving. Makes 8 servings.

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