Ingredients
1
lb lean (at least 80%) ground beef
1/2
cup chopped onion (1 medium)
2
cups diced (1/2 inch) unpeeled russet potatoes
2
cups frozen mixed vegetables
2
cups Muir Glen™ organic diced tomatoes with Italian herbs, undrained (from 28-oz can)
1
jar (12 oz) beef gravy
1/8
teaspoon pepper
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg white, beaten
1
to 2 tablespoons finely chopped fresh parsley
Preparation
Heat oven to 425°F. Spray 4 (2-cup) individual ovenproof bowls with cooking spray; place bowls in 15x10x1-inch pan. In 12-inch nonstick skillet or Dutch oven, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
Stir in potatoes, mixed vegetables, tomatoes, gravy and pepper. Reduce heat to medium-low; cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are almost tender.
Meanwhile, remove crust from pouch; place flat on work surface. With 5-inch round cutter, cut 4 rounds from crust. Spoon beef mixture evenly into bowls. Place crusts over beef mixture; seal to edges of bowls. Cut slits in several places in each crust. Brush crusts with egg white; sprinkle with parsley.
Bake 30 to 35 minutes or until crusts are golden brown.
