Beef Stroganoff Pot Pie
Two nostalgic dishes—beef stroganoff and pot pie—are shaking hands to create the ultimate comfort dinner. There’s just 15 minutes of prep here, leaving the rest of the work to your oven. But, before you start, carefully remove the pie shell from the plate—you’ll be using the plate as a cooking vessel and topping the savoury goodness of this dish with the shell.
Ingredients
- 1 lb (450 g) lean ground beef
- 1 pkg (8 oz/227 g) sliced mushrooms
- 1 pkg Beef Stroganoff Seasoning
- 1⁄2 cup + 1 tsp water, divided
- 1 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 2 cups frozen mixed vegetables
- 3⁄4 cup light sour cream
- 9" frozen pie shell, defrosted
- 1 egg
Preparation
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- Cook ground beef in Sauté Pan until no longer pink, about 4 min, using Ground Meat Separator to break up chunks. Add mushrooms; sauté until softened, 3–4 min.
- Stir in seasoning, 1⁄2 cup water, soy sauce, and Worcestershire sauce. Bring to a boil, then reduce heat to medium. Add veggies and sour cream; stir to combine. Simmer, stirring occasionally, 3 min.
- Remove thawed pie shell from pie plate and place empty pie plate on pan. Add filling to plate, then place pie shell upside down on top and press pastry against rim of pie plate.
- In a small bowl, whisk egg with remaining 1 tsp water. Generously brush top of pie shell with egg wash (discard any leftover). Using a knife, cut a few steam vents in the top of the shell.
- Bake 10 min. Reduce heat to 350° F and bake another 25 min, or until crust is deep golden. Let cool slightly before serving.
Epicure Products Used
Nutritional Information
Per serving: Calories 350, Fat 19 g (Saturated 8 g, 0.3 0 g), Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 23 g (Fiber 3 g, Sugars 4 g), Protein 22 g.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing.