BEEF AND BACON PIE

Beef and Bacon Pie image

Delight in the savory flavor of our Beef and Bacon Pie tonight. Ready-to-use pie crusts make our Beef and Bacon Pie as simple to make as it is delicious.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cut into 1/2-inch pieces
1-1/2 lb. boneless beef chuck steak, cut into 1/2-inch pieces
3 large carrots, finely chopped
1 sweet onion, finely chopped
1/4 cup chopped dates
1/4 cup raisins
1/4 cup HEINZ Red Wine Vinegar
1 tsp. black pepper
1 tsp. dried thyme leaves
1 cup fat-free reduced-sodium beef broth, divided
2 Tbsp. flour
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 egg, beaten

Steps:

Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
Add beef to bacon drippings in skillet; cook 8 to 10 min. or until evenly browned, stirring frequently. Add carrots, onions, dates, raisins, vinegar, pepper and thyme; stir. Stir in bacon and 1/2 cup beef broth; cover. Bring to boil; simmer on medium-low heat 15 min. or until beef is tender.
Meanwhile, mix flour and remaining broth until blended.
Add flour mixture to ingredients in skillet; mix well. Cook, uncovered, 5 min. or until thickened, stirring constantly. Cool 30 min.
Heat oven to 375°F. Line 9-inch pie plate with 1 pie crust as directed on package for two-crust pie; fill with meat mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape. Place pie plate on baking sheet. Brush crust with egg.
Bake 40 to 45 min. or until golden brown.

Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 7 g, Protein 17 g