Deep Dish Ground Beef Pot Pie

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Kind of like beef stew crossed with a pot-pie. easy to make and it was sooooo good! can be made in 4 individual ramekins or in one large casserole for convenience.

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Steps

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Heat oven to 425 degrees.

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Spray 4 ovenproof bowls with cooking spray.

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Place bowls on cookie sheet.

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Brown beef and onion in a large deep skillet over medium heat until done.

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When done , drain and return to pan.

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Add in the teaspoons of basil , garlic powder and oregano.

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Then mix in the potatoes , frozen vegetables , tomatoes , gravy , salt / pepper and worcestershire.

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Reduce heat to medium-low , cover and simmer until the potatoes are almost tender.

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Stir often to prevent sticking.

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Meanwhile , unroll the pie crusts and cut circles slightly larger than the openings on the bowls.

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Also cut slits in the crust to allow steam to escape.

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When meat mixture is ready , spoon into the individual bowls and top with the little pie crust circles.

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Brush the pie crusts with the egg whites.

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If desired , you can then sprinkle extra herb on top.

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Bake for 30-35 minutes until crusts are golden brown.

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If you wont be eating them all at once , simply cover the meat mixture and put in the refrige.

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Ingredients

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ground chuck, onion, russet potato, frozen mixed vegetables, tomatoes seasoned with basil garlic & oregano, salt and pepper, worcestershire sauce, dried basil, dried oregano, garlic powder, beef gravy, refrigerated pie crusts, egg white