Ground Beef Potpie - Light & Tasty, yep, sure was!
(originally made 1-29-2008)
Facing 1lb of lean ground beef for the second time this week, I was looking for a recipe that was WW friendly, hearty and filling. I'd marked this a while back to try, and I'm glad that I did!
I had HUGE onions, so I used half a large, I grated the carrots so that they would fly under DH's radar, and I cheated and used 2 boxes of Boston Market frozen mashed potatoes. "Wicked" good, as we New Englanders like to say! I also cracked an egg and used the white to brush the top of the pastry crust. It was done in 25 mins, and was still steaming hot after resting for almost 15 mins. It's a 10, and a definite keeper here!
* Exported from MasterCook *
Ground Beef Potpie
Recipe By :Taste of Home Test Kitchen
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef (used 90%)
2 medium onions -- chopped (used half of one extra large)
1 1/2 cups finely chopped carrots (grated)
2 cups mashed potatoes (without added milk & butter) (used Boston Market frozen)
1/4 cup beef broth (used 99% fat free)
1 teaspoon rubbed sage
3/4 teaspoon salt (omitted)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
In a large nonstick skillet, cook the beef, onions and carrots over medium heat until beef is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400' for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.
"Light & Tasty Magazine (February/March 2006)"
NOTES : Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.