Beef Vegetable Pie Recipe

Name: Beef Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. thinly sliced carrots; 2 c. thinly sliced cabbage; 1 Tbsp. chopped onion; 2 Tbsp. margarine; 1 lb. ground beef; 1 c. hot water; brown gravy mix; 2 Tbsp. chopped parsley; 1 tsp. salt; 1/2 tsp. savory; 1/4 tsp. pepper; 2 cans pastry pockets; 1 egg; 1 Tbsp. water

Servings: persons

1 c. thinly sliced carrots
2 c. thinly sliced cabbage
1 Tbsp. chopped onion
2 Tbsp. margarine
1 lb. ground beef
1 c. hot water
brown gravy mix
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. savory
1/4 tsp. pepper
2 cans pastry pockets
1 egg
1 Tbsp. water

1
Saute first 4 ingredients 15 to 20 minutes in heavy skillet. Remove to large bowl.
2
Brown ground beef; drain.
3
Add water, gravy mix and seasonings; simmer for 5 minutes.
4
Add sauteed vegetables. Spread out pastry pockets as directed.
5
Add 2 tablespoons (or so) filling.
6
Fold over and pinch together.
7
Make 3 to 4 slits in back.
8
Brush with egg mixed with water.
9
Bake at 400u00b0 for 30 minutes, until golden brown.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. thinly sliced carrots, 2 c. thinly sliced cabbage, 1 Tbsp. chopped onion, 2 Tbsp. margarine, and more.

Yes, Beef Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beef Vegetable Pie

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