Beef / Pork

Vegetable-Beef Pot Pie (OAMC) takes several minutes to prepare.

Vegetable-Beef Pot Pie (OAMC) takes several minutes to cook.

Vegetable-Beef Pot Pie (OAMC) makes 6 servings.

The ingredients for Vegetable-Beef Pot Pie (OAMC) are:

Crust
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp butter,
1/4 cup skim milk
3 TBsp nonfat sour cream

FILLING
1 small onion,c hopped
1 pound lean ground beef
2 Tbsp Cornstarch
2 Cups Chicken stock
3/4 tsp dried thyme
1/4 tsp garlic powder
1/2 tsp Worcestershire sauce
1/2 cup peas
1/2 cup sliced carrots

Here is how you make Vegetable-Beef Pot Pie (OAMC):

To make the crust: In a medium bowl, combine the flour, baking powder and salt. mix well. With a pastry blender or fork, cut in the butter until the mixture resembles fine crumbs. Add the milk and sour cream. Mix well. Turn the dough onto a sheet of plastic wrap. Flour your hands and flatten it into a large pancake. Wrap tigthtly. Refridgerate for 30 minutes.To make the filling: Preheat the oven to 425 degree. Coat a 13 x 9 baking dish with no-stick spray.Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onion. cook, stirring for 5 minutes or until the onions are soft but not browned. Add the beef. Cook, stirring, for 5 minutes, or until the beef is browned. Place the cornstarch in a medium bowl. Stir into the stock until smooth. Add the thyme, garlic powder, and Worcestershire sauce. Add to the skillet., Bring to a boil. Cook, stirring, for 1 minute. Stir in the peas and carrots. Pour into the prepared baking dish.Cut the dough into 4 sections, arrange on top of the filling, with some space between the pieces.Bake for 30 minutes, or until the top is golden brown and filiing is bubbling. Freeze: Wrap with freezer quality foil. Thaw overnight in refriderator. Cook at 350 for 20 minutes or until hot. Number of Servings: 6Recipe submitted by SparkPeople user PJLITTLEFR63.

The nutritional information for Vegetable-Beef Pot Pie (OAMC) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 387.6

• Total Fat: 21.7 g
• Cholesterol: 72.4 mg
• Sodium: 505.0 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 1.9 g
• Protein: 19.2 g