Beefy Pasty Pie
Ingredients icon 9 Ingredients
Servings icon Makes 6 servings
Time icon 45-50 minutes


  • 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)


  1. 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.

  2. 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.

  3. 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.

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

Nutrition Information

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;

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