Beefy Pasty Pie

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A pasty is traditionally held in your hand, but trust us: You won’t mind the bowl. Ground Beef and a hearty carrot-onion-potato blend topped with flaky pie crust.

Cooking Method:
Baking Baking
Prep Time :
50 min
Servings :
  • Ingredients
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    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.


Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.