Brunch

Beef and Veggie pie is for Lunch.

Beef and Veggie pie takes 45 minutes to prepare.

Beef and Veggie pie takes 25 minutes to cook.

Beef and Veggie pie makes 4 servings.

The ingredients for Beef and Veggie pie are:

1 LB. Stew Meat
1 12 oz. pkg Frozen Mixed Vegetables
2 tsp. Minced Garlic
2 tsp. Dehydrated Minced Onions
2 tbsp. Vegetable Oil
1 tsp. Season Salt
1/2 tsp. Pepper
4 tsp. Corn Starch
1 1/4 c. Water
1. Deep Dish Pie Crust
1. Pie Crust

Here is how you make Beef and Veggie pie:

Trim as much fat as possible off the meat. Put vegetable oil in a skillet and coat the bottom. Cook the meat until its done. Remove the meat from the broth and save broth. Poor the broth into a measuring cup and add water bringing it to 1 1/2 cups. Poor back into the pan and add the beef stock. Heat and stir until beef stock is dissolved. Now add garlic, onion, and mixed vegetables to the meat and mix well. Using a fork, poke holes all over the sides and bottom of the deep dish crust. Bake at 400 degrees for 11 minutes. Remove and let cool. Now put meat mixture into the pie crust. Heat the broth to a boil. Mix corn starch with 1/4 cup water. Stir till dissolved. Turn broth down to a simmer. Stir in corn starch liquid to make the gravy. Poor the gravy into the pie dish until you can see it coming up the side. Place the second pie crust on top. Cut off the excess and seal the edges. Cut a slit in the middle. Bake in oven preheated to 425 degrees for 20 to 25 minutes until golden brown and gravy is bubbling. Remove, let cool for 5 minutes and serve.Serving Size: 1/4 of the pie is one servingNumber of Servings: 4Recipe submitted by SparkPeople user FDILALLO.

The nutritional information for Beef and Veggie pie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 718.7

• Total Fat: 43.6 g
• Cholesterol: 104.0 mg
• Sodium: 1,038.3 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 1.8 g
• Protein: 37.8 g

The dietary needs meet for Beef and Veggie pie is Low Fat