Dinner

Vegetable Beef Pot Pie is for Dinner.

Vegetable Beef Pot Pie takes 40 minutes to prepare.

Vegetable Beef Pot Pie takes 25 minutes to cook.

Vegetable Beef Pot Pie makes 9 servings.

The ingredients for Vegetable Beef Pot Pie are:

1.5 lbs. ground beef
1 tsp. black pepper
1/2 tsp. salt
3 cups chopped onions
3 cups sliced carrots
2 medium parsnips, sliced
2 TB Brummel & Brown Spread with Yogurt
5 garlic cloves
1/4 to 1/2 cup all purpose flour
1 can swanson vegetable broth
1 can swanson fat free beef broth
6 tsp. vinegar
6 tsp. dijon mustard
4 tsp. rosemary
6 Pillsbury Grande Crescent Rolls
2 eggs, lightly beaten

Here is how you make Vegetable Beef Pot Pie:

1. In lg skillet, cook beef and drain. Stir in pepper and sale. Remove and set aside. In same skillet, saute onions, carrots and parsnips in B&B spread for about 7 minutes. Add garlic and cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour.2. Combine broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to boil and cook 2-3 minutes or until thickened. Stir in beef mixture and 3 tsp. rosemary. Heat through. Transfer to greased 8x11 baking dish.3. Place crescent rolls over the filling. Brush with egg and sprinkle with remaining rosemary. Bake, uncovered, at 400 degrees for 25-30 minutes or until crescent rolls are golden brown. Yields 9 servings.Number of Servings: 9Recipe submitted by SparkPeople user PINKCLEOME.

The nutritional information for Vegetable Beef Pot Pie is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 531.0

• Total Fat: 30.4 g
• Cholesterol: 108.6 mg
• Sodium: 1,082.5 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 4.1 g
• Protein: 21.5 g