A pasty is traditionally held in your hand, but trust us: You won’t mind the
bowl. Ground beef and a hearty carrot-onion-potato blend topped with flaky pie
1 1/2 pounds ground beef
1 refrigerated pie crust (1/2 of 15 ounce package)
1 1/4 cups shredded carrots
1 1/4 cups shredded russet potatoes
3/4 cup shredded onion
1 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
Ketchup or beef gravy (optional)
Heat oven to 400 degrees F.
Combine ground beef, carrots, potatoes, onion, salt and pepper in
large bowl, mixing lightly but thoroughly. Divide mixture evenly into
six 8-ounce ovenproof ramekins or bowls, packing mixture down evenly.
Unfold pie crust on flat surface, pressing out fold lines with
fingers. Cut crust evenly into six circles, about 3 3/4 inch in
diameter. Place crust over each ramekin allowing edges to drape over
ramekin rim; crimping edges to seal. Cut three slits in crust to vent;
brush top with egg.
Place ramekins on lined baking sheet. Bake in 400 degrees F oven 30
to 35 minutes, until instant-read thermometer inserted into center
registers 160 degrees F and crust is golden brown. Cook's Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Ground
beef should be cooked to an internal temperature of 160 degrees F. Color
is not a reliable indicator of ground beef doneness.
Let stand 5 minutes before serving.
Serve with ketchup or gravy, if desired.
Yield: 6 ramekins
Nutrition information per serving: 474 Calories; 216 Calories from
fat; 24g Total Fat (10 g Saturated Fat; 3 g Monounsaturated Fat;) 105 mg
Cholesterol; 812 mg Sodium; 40 g Total Carbohydrate; 1.4 g Dietary Fiber; 28
g Protein; 3.1 mg Iron; 5.3 mg Niacin; 0.5 mg Vitamin B6; 2.2 mcg Vitamin
B12; 6.1 mg Zinc; 21.9 mcg Selenium; 104.6 mg Choline
This recipe is an excellent source of Protein, Niacin, Vitamin B6,
Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.