Enjoy these individual hearty pies with a greenhouse side salad for a family friendly meal.
Baking Time: 20 minutes, Cooling Time: 1 hour
- 12 oz (375 g) lean Ontario Ground Beef
- 1 Ontario Onion, chopped
- 1 cup (250 mL) diced peeled Ontario Potatoes
- 1/2 cup (125 mL) each diced Ontario Carrot and Parsnip
- 1 tsp (5 mL) dried rosemary leaves, crumbled
- 1 cup (250 mL) sodium-reduced beef broth
- 2 tbsp (25 mL) tomato paste
- 2 tsp (10 mL) Worcestershire sauce
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2 mL) each salt and pepper
- 1 Ontario Egg
- 1 pkg (400 g) ready-to-use refrigerated pie crusts
- Coarse salt (optional)
Heat large nonstick skillet over medium-high heat. Add beef, onion, potato, carrot, parsnip and rosemary; cook stirring, breaking up beef with spoon, until beef is browned, about 8 minutes.
In medium bowl, whisk together broth, tomato paste, Worcestershire sauce, mustard, salt and pepper; stir into skillet and bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and mixture thickens, about 15 minutes. Mash mixture roughly with fork. Transfer to bowl; refrigerate to cool completely.
In small bowl, whisk egg with 2 tsp (10 mL) of water; set aside. On lightly floured surface, using 5-1/2-inch (14 cm) bowl, cut out 4 circles from each crust, rerolling scraps. Roll each circle into a 6-inch (15 cm) circle. Equally divide beef mixture onto one half of each circle, leaving a 1/2-inch (1 cm) edge. Brush edge with egg wash; fold dough over filling to enclose. Seal with fork. Cut slits on top; brush with egg wash. Sprinkle with coarse salt, if using. Place on large parchment paperlined baking sheet. Bake in 400°F (200°C) oven until golden brown, 15 to 20 minutes. Cool on wire rack for 5 minutes before serving.
Freeze unbaked pies on baking sheet until firm. Transfer to freezer container; freeze up to 2 months. Bake from frozen, increasing baking time to 30 minutes or until golden.
Nutrients per serving
- Calories: 325
- Protein: 13 grams
- Fat: 17 grams
- Carbohydrate: 33 grams
- Fibre: 2 grams
- Sodium: 530 mg