Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1
teaspoon garlic salt
1/2
teaspoon pepper
3
tablespoons cornstarch
3
cups frozen diced hash brown potatoes (from 32-oz bag), thawed
3
medium carrots, sliced (1 1/2 cups)
1
jar (12 oz) beef gravy
Preparation
Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil.
Bake 35 to 40 minutes or until crust is golden brown and center of pie is at least 165°F. Let stand 5 minutes before serving.
