DEEP-DISH GROUND BEEF POT PIES

Deep-Dish Ground Beef Pot Pies image

Provided by @MakeItYours

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
2 cups diced (1/2 inch) unpeeled russet potatoes
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups Muir Glen® organic diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 jar (12 oz) beef gravy
1/8 teaspoon pepper
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg white, beaten
1 to 2 tablespoons finely chopped fresh parsley

Steps:

Heat oven to 425°F. Spray 4 (2-cup) individual ovenproof bowls with cooking spray; place bowls in 15x10x1-inch pan. In 12-inch nonstick skillet or Dutch oven, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
Stir in potatoes, mixed vegetables, tomatoes, gravy and pepper. Reduce heat to medium-low; cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are almost tender.
Meanwhile, remove crust from pouch; place flat on work surface. With 5-inch round cutter, cut 4 rounds from crust. Spoon beef mixture evenly into bowls. Place crusts over beef mixture; seal to edges of bowls. Cut slits in several places in each crust. Brush crusts with egg white; sprinkle with parsley.
Bake 30 to 35 minutes or until crusts are golden brown.