Vegetable Beef Pot Pie
By Jahel
0 Picture
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 tablespoon chili powder
- ½ teaspoon kosher salt
- teaspoon black pepper
- 1 ½ cups frozen peas and carrots or frozen mixed vegetables
- 14.5 ounce can diced tomatoes, undrained
- 13.8 ounce pkg. refrigerated pizza dough
- 1 egg, lightly beaten (optional)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 400°F. In an oven-safe 3- to 4-qt pot cook ground meat and onion about 8 minutes or until meat is browned and onion is tender. Drain off fat.
Step 2
Stir chili powder, salt, and pepper into meat mixture in pot. Add frozen vegetables and tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until most of liquid is evaporated.
Step 3
Meanwhile, unroll pizza dough; cut into 1-inch strips. Arrange strips on top of the meat mixture in pot, trimming to fit.* If desired, brush dough with lightly beaten egg.
Step 4
Place pot in oven. Bake, uncovered, 15 to 20 minutes or until golden.
If desired, arrange strips in a lattice pattern on a sheet of waxed paper. Use the pot lid as a guide to trim the lattice to size. Invert the lattice onto the beef mixture. Any leftover pizza dough can be baked and served as bread sticks.
To Make Ahead: Prepare as directed through Step 2. Place filling in an airtight container; cool slightly. Cover and refrigerate up to three days. To serve, return filling to pot. Cook, covered over medium heat until heated through, stirring occasionally. Continue as directed in Steps 3 and 4.
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