DEEP DISH MEAT PIE/CASSEROLE

Deep Dish Meat Pie/Casserole image

Provided by Tmisen2980

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1/2 cup chopped onion
1 (10 ounce) package frozen peas
3 -4 fresh carrots, cleaned and sliced
2 -3 potatoes, peeled and cut into bite size pieces
16 ounces Velveeta cheese, cut up (or more if you like lots of cheese)
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1 teaspoon salt
1 cup milk (or more depending on how thick you want the "sauce") or 1 cup water (or more depending on how thick you want the "sauce")
1 (8 count) can refrigerated crescent dinner rolls

Steps:

Place sliced carrots and cut up potatoes in a microwave safe bowl and cover with water.
Cover the bowl with a wet paper towel and microwave until crisp tender not soggy.
When done drain water and set aside until needed in the recipe.
While vegetables are cooking in the microwave, brown meat in a large skillet, drain.
Add onion and cook until tender, stirring occasionally.
Add all vegetables and cut up cheese.
Mix well.
Spoon into a greased 9 x 13 baking dish.
Melt butter in a small saucepan on low heat.
Add flour and salt, stir with a wire wisk until well blended.
Cook 2 minutes or until bubbly, stirring occasionally.
Gradually add milk or water, stirring until well blended.
Cook on medium heat until mixture boils and thickens, stirring constantly.
Reduce heat to low and simmer 3 to 5 minutes.
Pour over meat mixture. This will thicken the casserole so that is why you may want a little more than 1 cup if you don't like a thick sauce.
Separate dough into 4 rectangles and press perforations together to seal.
Place over meat mixture.
Bake at 350º for 20 to 25 minutes or until golden brown.
**NOTE-I ALWAYS season my meat with salt, pepper and garlic when cooking.
I know that seasoned cooks know this but novice ones may not realize what a difference it makes even if the recipe does not "call for it to be done".