Beefy Pasty Pie
A pasty is traditionally held in your hand, but trust us: You won’t mind the bowl. Ground Beef and a hearty carrot-onion-potato blend topped with flaky pie crust.
Cook Time: 50 Minutes
Servings: 6
Ingredients: 9
Ingredients
Preparation
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Step 1
Preheat oven to 400°F. Combine Ground Beef , carrots, potatoes, onion, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture evenly into six 8-ounce ovenproof ramekins or bowls, packing mixture down evenly. Set aside.
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Step 2
Unfold pie crust on flat surface, pressing out fold lines with fingers. Cut crust evenly into six circles, about 3-3/4 inch in diameter. Place crust over each ramekin allowing edges to drape over ramekin rim; crimping edges to seal. Cut three slits in crust to vent; brush top with egg.
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Step 3
Place ramekins on lined baking sheet. Bake in 400°F oven 30 to 35 minutes, until instant-read thermometer inserted into center registers 160°F and crust is golden brown.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
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Step 4
Let stand 5 minutes before serving. Serve with ketchup or gravy, if desired.
Nutrition Information
364 Calories
6.9g SAT FAT
29g PROTEIN
3.4 mg IRON
6.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 364 Calories; 152.1 Calories from fat; 16.9g Total Fat (6.9 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.6 g Monounsaturated Fat;) 122 mg Cholesterol; 665 mg Sodium; 26 g Total Carbohydrate; 1.5 g Dietary Fiber; 2.3 g Total Sugars; 29 g Protein; 0 g Added Sugars; 34.2 mg Calcium; 3.4 mg Iron; 630 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 6.8 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 269 mg Phosphorus; 6.7 mg Zinc; 23.7 mcg Selenium; 126 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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