Beef Pot Pie

1 cup peeled and diced carrots

1 large chopped yellow onion

1 10 oz. can low-sodium cream of mushroom soup

2 tbsp flour

1 8 oz. package sliced bella mushrooms

1 lb ground sirloin (90/10 ground beef)

2 tbsp butter

1 cup low-sodium beef stock

1 tsp dried thryme (optional)

3 tbsp Dale's Original Seasoning, divided

1 cup frozen peas

1 unbaked pre-made pie crust (from a 15 oz. refrigerated pie crust package)

Preheat oven to 400 degrees F.

Melt butter in a large skillet over medium-high heat. Add the onion and carrot, and cook until slightly softened, about 6-8 minutes.

Add the ground beef and mushrooms and continue to cook for 5-6 minutes, or until the beef is no longer pink. Add the flour and cook 1 additional minute.

Add the soup, stock, 2 tablespoons Dale's, dried thyme and peas. Bring to simmer, then reduce heat to medium and cook for 5 minutes.

Transfer mixture to a 9" deep dish pie plate.

Cover the pie plate entirely with the pie crust and tuck the remaining crust under the lip of the pie plate, pinching to hold the crust tight.

Cut 5 slits in the top of the crust, and brush the top with remaining tbsp of Dale's. Bake 35-40 minutes, or until crust is golden.

Let rest 5 minutes, then serve.

Print Options: