Meat Pie (Using leftover Roast Beef)

1 refrigerated pie crust
1 tbsp. canola oil
1/2 c. diced onion
1 1/2 c. frozen hash brown potatoes
3/4 c. frozen peas and carrots
2 c. fresh mushrooms, sliced
2 tbsp. Worcestershire sauce
2 tbsp. ketchup
1 c. leftover roast beef, diced
3 slices of reduced fat cheddar cheese slices
salt and pepper to taste

WW points 13

Take pie crust out of fridge and let thaw while preparing the filling. Preheat oven to 350 degrees. Heat the oil in large nonstick pan over medium heat. Add onions and cook about 4 minutes or until soft. Add frozen hash brown cook about 6 minutes until soft. Add mushrooms and cook until mushrooms about 6 minutes. Add frozen peas & carrots, Worcestershire sauce, ketchup, and beef cooking until all veggies are thawed and soft, about 3 minutes. Season with salt and pepper. Pour into pie crust. Flatten with spatula. What is left of the pie crust on top and above the mixture, fold over the top of the mixture. Bake for 15 minutes, then add the 3 slices of cheese on top, and bak2 15 more minutes

Serving Size: 1/4 of the pie

Number of Servings: 4

Recipe submitted by SparkPeople user MINDBATTLE.