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Step 1
Prepare the following items:
(Ingredients)
* 9" ready-made refrigerated pie crust, any brand
* 1-1/4 cups cooked ground beef
* 3 cups butternut squash, cut into small chunks
* 2 cups white sugar
* 1 cup frozen carrot and pea mix, no thawing necessary
* 1 cup water
* 1/4 cup cider vinegar
* 1 tablespoon fresh chopped parsley leaves
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon allspice seasoning -
Step 2
For the pie filling: In a large saucepan, combine butternut squash, ground beef, frozen vegetables, water, sugar, vinegar, herbs, and allspice seasoning. Bring to a boil. Keep boiling, uncovered, for 20 to 25 minutes.
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Step 3
Preheat oven to 350 degrees F. Transfer ready-made crust into a 9" pie dish. Separate the top and bottom crusts.
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Step 4
Carefully filling carefully into ready-made bottom pie shell. Moisten pie edge with some water and then cover pie with top crust. Cut 3 to 4 slits with pastry knife, or use a fork and poke some holes in top crust to allow steam to escape.
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Step 5
Place pie in the oven. Turn oven heat up to 400 degrees F. Bake beef pot pie at 400 degrees for 40 minutes or until crust is golden and filling is bubbly. Remove from heat, cool 5 minutes before serving; great with pasta.
※ Variations: You can use same amount of chopped red variety apples for the butternut squash. If using apples, use 1 cup raisins instead of frozen vegetables. The Baking time is the same for this "Autumn apple and beef pot pie".
Comments
southerngirl09 said
on 10/7/2009 Another great sounding recipe, autumn butternut beef pot pie. I needed some butternut recipes since I grew them this year and don't know how to cook them. 5*
Mindee94 said
on 10/5/2009 A meal in one! Yum, and so tasty sounding too! Thanks for this great idea for the cooler days. Mindee