Zutaten für Beef Cheese Pot Pie
- Top Sirloin Steaks
- 1 cup frozen peas and carrots
- Yukon Gold Potatoes
- 1 medium onion
- 1 (14.1 ounce) package refrigerated pie crusts
- Broccoli Cheese Soup
- 1/2 cup milk
- 1 lb ground beef
- 2 cloves garlic
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
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Zubereitung von Beef Cheese Pot Pie
- Preheat oven to 375°F (190°C).
- In a large skillet, brown 1 lb ground beef over medium-high heat. Drain excess fat.
- Add 1 medium onion (chopped) and 2 cloves garlic (minced) to the skillet and cook until softened, about 5 minutes.
- Stir in 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Stir in 2 cups shredded cheddar cheese and 1 cup frozen peas and carrots until cheese is melted and vegetables are heated through.
- Pour the beef mixture into a 9-inch pie dish.
- Top with 1 (14.1 ounce) package refrigerated pie crusts. Crimp edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes, or until crust is golden brown and filling is bubbly.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
16g
Fat
105g
Carbs
13g
