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)
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.
Nutrition information per serving: 362 Calories; 135 kcal Calories from fat; 15 g Total Fat; 6 g Saturated Fat; 7 g Monounsaturated Fat; 96 mg Cholesterol; 634 mg Sodium; 31 g Total Carbohydrate; 2.3 g Dietary Fiber; 26 g Protein; 3.7 mg Iron; 6.1 mg Niacin; 0.5 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.6 mg Zinc; 21.9 mcg Selenium; 114 mg Choline;