I had to break into my reserve of already wrote up recipes, this weekend has been nuts and with Easter I was a little less on time! Hope you enjoy this one!
Looking for a yummy easy meal for the family, this is it! Another one I made a while back when my favorite little book came, that has become a favorite of the house. Plus check it out I can sneak in carrots and no one knows!! So no veggie eaters here, and sadly that includes me sometimes too!
Ingredients:
| Crust | |
| 1 | box Pillsbury® refrigerated pie crusts, softened as directed on box |
| Filling | |
| 1 | lb lean (at least 80%) ground beef |
| 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 (from 32-oz bag), thawed |
| 3 | medium carrots, sliced (1 1/2 cups) |
| 1 | jar (12 oz) beef gravy |
DIRECTIONS
| 1. | Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. |
| 2. | Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil. |
| 3. | Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. |
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