Name: BOCA Pot Pie
Yield: 4 servings
Ingredients: 1 qt. carrots, diced Target 2 lb For $3.00 thru 02/06; 1 qt. celery, diced; 1 qt. yellow onions, diced; 1 qt. button mushrooms, quartered; 1 qt. kale, cleaned, chopped; 1 gal. BOCA Ground Burger; 2 cups A.1. Original Sauce; 16 each prepared pie crust dough (4-oz. balls); 5 each eggs; 5 Tbsp. heavy cream

Servings: 4 persons

1 qt. carrots, diced Target 2 lb For $3.00 thru 02/06
1 qt. celery, diced
1 qt. yellow onions, diced
1 qt. button mushrooms, quartered
1 qt. kale, cleaned, chopped
1 gal. BOCA Ground Burger
2 cups A.1. Original Sauce
16 each prepared pie crust dough (4-oz. balls)
5 each eggs
5 Tbsp. heavy cream

1
Saute first 3 ingredients in large skillet until crisp-tender.
2
Add mushrooms, kale, ground burger and steak sauce; mix well.
3
Spoon into 16 casserole dishes (or into 1 casserole dish for trial recipe), adding about 2 cups to each.
4
Place 1 ball of pie crust dough on lightly floured surface; roll out to 8-inch round.
5
Place over 1 filled casserole dish; trim edge with sharp knife.
6
Reserve trimmings.
7
Repeat with remaining pie crust dough and casserole dishes.
8
Cut decorative shapes from dough trimmings; use to decorate tops of pies.
9
Place in sheet pans.
10
Whisk eggs and cream until blended; brush onto tops of pies.
11
Bake in 350 degrees F convection oven 25 to 30 min.
12
or until golden brown.

No nutritional information available.

No additional tips available.

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

BOCA Pot Pie

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