Recipes:
**Beef Pot Pie**
**INGREDIENTS**
1 tablespoon
vegetable oil
1 onion, chopped
½ green bell pepper,
chopped
2 cups cooked beef,
cubed or shredded
2 cups frozen mixed
vegetables, thawed
1 (.87-ounce)
envelope brown
gravy mix
2 prepared
refrigerated pie
pastries
**SERVES 4**
**Make Ahead**
You can prepare the filling
through step 2 up to
24 hours ahead. Refrigerate
until ready to bake.
**VARIATION**
For a kid-pleasing
meal, sprinkle
1 cup shredded
Monterey Jack
cheese over filling
before adding the
top crust.
**1** Preheat oven to 350°F.
Heat oil in a large
skillet over medium-high
heat; add onion and bell
pepper. Cook until
vegetables are tender,
about 5 minutes.
**2** Add beef and mixed
vegetables to skillet.
Prepare gravy according
to package directions;
add to skillet. Stir gently
to combine.
**3** Fit one pastry into
a 9-inch deep-dish
pie pan. Spoon beef
and vegetable mixture
into pastry.
**4** Top beef mixture with
remaining pastry. Seal
edges with a fork. Cut
3 steam vents in the crust.
Bake until crust is golden
and filling is bubbly, about
35 minutes.
Make It Quicker
• To cut the cooking
time and make
individual pot pies,
spoon the hot filling
into six 5-ounce
ramekins. Top each
pie with refrigerator
biscuit dough. Bake in
a 350°F. oven for
15 minutes, or until
top is browned.
