Vegetable-Beef Pot Pie
You can change up this recipe by using different kinds of frozen mixed vegetables. Give it a Tex-Mex twist by adding Southwestern-blend vegetables. Or try a mix of cauliflower, broccoli, and carrots.
Source: Better Homes and Gardens
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Credit: Blaine Moats
Recipe Summary test
Ingredients
Directions
*Tip
If desired, arrange strips in a lattice pattern on a sheet of waxed paper. Use the pot lid as a guide to trim the lattice to size. Invert the lattice onto the beef mixture. Any leftover pizza dough can be baked and served as bread sticks.
To Make Ahead
Prepare as directed through Step 2. Place filling in an airtight container; cool slightly. Cover and refrigerate up to three days. To serve, return filling to pot. Cook, covered over medium heat until heated through, stirring occasionally. Continue as directed in Steps 3 and 4.
Nutrition Facts
Per Serving:
511 calories; fat 15g; cholesterol 74mg; saturated fat 5g; carbohydrates 62g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 6g; sugars 10g; protein 34g; vitamin a 5835.9IU; vitamin c 24.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 6.8mg; vitamin b6 0.6mg; folate 33.9mcg; vitamin b12 2.5mcg; sodium 1284mg; potassium 784mg; calcium 78mg; iron 6.2mg.