~ This is a quick and very savory dish! You can always use ground turkey or chicken~ Whatever you like! Make it easy!

 

INGREDIENTS:


Crust
1 box (15 oz) refrigerated pie crusts, softened as directed on box 
Filling
1 lb  ground beef
1 medium onion, chopped (1/2 cup)
1 teaspoon garlic salt
teaspoon pepper
3 tablespoons cornstarch
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
   (1 1/2 cups) frozen pea/carrott mixture
1 jar (12 oz) beef gravy
DIRECTIONS:


1. Heat oven to 450°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In 12-inch skillet, cook beef, onion, garlic salt and pepper over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir cornstarch into beef mixture until mixed. Stir in potatoes, carrots and gravy. Cook 5 to 6 minutes over medium-high heat, stirring constantly, until hot. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust; cover edge of crust with foil. 
  Bake 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.If you don’t like peas  and or carrotts~ USE what cha like~ it is ALL GOOD!

MANGIA! 😉

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