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Nutritional Info
  • 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

View full nutritional breakdown of Vegetable Beef Pot Pie calories by ingredient
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Vegetable Beef Pot Pie

Submitted by: PINKCLEOME


Number of Servings: 9

Ingredients

    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

Directions

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: 9

Recipe submitted by SparkPeople user PINKCLEOME.






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