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Beefy Pasty Pie

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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.

Cooking Method:
Baking Baking
Prep Time :
50 min
Servings :
6
  • Ingredients
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    1-1/2 lbs Ground Beef
    1 refrigerated pie crust (1/2 of 15-ounce package)
    1-1/4 cups shredded carrots
    1-1/4 cups shredded russet potatoes
    3/4 cup shredded onion
    1 teaspoon salt
    1/2 teaspoon pepper
    1 egg, beaten
    Ketchup or beef gravy (optional)

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Directions

    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.
    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.
    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.
    Let stand 5 minutes before serving. Serve with ketchup or gravy, if desired.

Tips:

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.