Ingredients
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1-1/2 lbs Ground Beef
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1 refrigerated pie crust (1/2 of 15-ounce package)
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1-1/4 cups shredded carrots
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1-1/4 cups shredded russet potatoes
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3/4 cup shredded onion
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1 teaspoon salt
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1/2 teaspoon pepper
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1 egg, beaten
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Ketchup or beef gravy (optional)
Directions
- 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.
Recipe Note
Tips: 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.
