Vegetable Pie

Best Choice

Pastries for 9”, 2 crust pie

1 lb lean ground beef, divided into 3 parts

1 can (15.25 oz) whole kernel sweet corn, divided

1 can (8.25 oz) sliced carrots

½ cup celery, chopped and divided

1/3 cup onion, chopped and divided

Salt and pepper

Preheat oven to 450F.

Place unbaked pastry shell in pie pan; place first layer of uncooked beef, top with half the corn, all the carrots, half the celery, and half the onion.

So many tasty veggies!

Add the second layer of beef and top with half the corn, half the celery, and half the onion.

Top with the third layer of beef, salt and pepper.

Place top crust over pie, sealing edges. Make slits in crust to allow steam to escape.

Bake 10 minutes. Reduce heat to 350F and bake an additional 50 minutes.

I was so happy when I found this pre-made gluten-free pie crust.

Chock full of filling!

My Rating: 4/5 "I thought this was going to be bland, but instead its simplicity just lets the flavors of the ingredients shine through! There are great accents in here - the beefy flavor melding with the sweetness of the corn and carrots plus the crunchy textures throughout. It's very substantial and filling - a good comfort food. If you make it for other people, though, maybe call it something else so they realize there's beef in it."