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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 387.6
  • Total Fat: 21.7 g
  • Cholesterol: 72.4 mg
  • Sodium: 505.0 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 19.2 g

View full nutritional breakdown of Vegetable-Beef Pot Pie (OAMC) calories by ingredient
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Vegetable-Beef Pot Pie (OAMC)

Submitted by: PJLITTLEFR63

Introduction

From Prevention's Low-Fat, Low-Cost Freezer Cookbook by Sharon Sanders From Prevention's Low-Fat, Low-Cost Freezer Cookbook by Sharon Sanders
Number of Servings: 6

Ingredients

    Crust
    1 cup all-purpose flour
    1 tsp baking powder
    1/2 tsp salt
    2 Tbsp butter,
    1/4 cup skim milk
    3 TBsp nonfat sour cream

    FILLING
    1 small onion,c hopped
    1 pound lean ground beef
    2 Tbsp Cornstarch
    2 Cups Chicken stock
    3/4 tsp dried thyme
    1/4 tsp garlic powder
    1/2 tsp Worcestershire sauce
    1/2 cup peas
    1/2 cup sliced carrots


Directions

To make the crust: In a medium bowl, combine the flour, baking powder and salt. mix well. With a pastry blender or fork, cut in the butter until the mixture resembles fine crumbs. Add the milk and sour cream. Mix well. Turn the dough onto a sheet of plastic wrap. Flour your hands and flatten it into a large pancake. Wrap tigthtly. Refridgerate for 30 minutes.

To make the filling: Preheat the oven to 425 degree. Coat a 13 x 9 baking dish with no-stick spray.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onion. cook, stirring for 5 minutes or until the onions are soft but not browned. Add the beef. Cook, stirring, for 5 minutes, or until the beef is browned.

Place the cornstarch in a medium bowl. Stir into the stock until smooth. Add the thyme, garlic powder, and Worcestershire sauce. Add to the skillet., Bring to a boil. Cook, stirring, for 1 minute. Stir in the peas and carrots. Pour into the prepared baking dish.

Cut the dough into 4 sections, arrange on top of the filling, with some space between the pieces.

Bake for 30 minutes, or until the top is golden brown and filiing is bubbling.

Freeze: Wrap with freezer quality foil. Thaw overnight in refriderator. Cook at 350 for 20 minutes or until hot.

Number of Servings: 6

Recipe submitted by SparkPeople user PJLITTLEFR63.





TAGS:  Beef/Pork |

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