* 1-1/2 lb. ground beef (96% lean) * 1 refrigerated pie crust (1/2 of 15-oz. pkg.) * 1-1/4 c. shredded carrots * 1-1/4 c. shredded russet potatoes * 3/4 c. shredded onion * 1 tsp. salt * 1/2 tsp. pepper * 1 egg, beaten * ketchup or beef gravy (optional)
What to do:
1. Preheat oven to 400°F. Combine ground beef, carrots, potatoes, onion, salt and pepper in large bowl, mixing lightly but thoroughly. Divide mixture evenly into six 8-oz. ovenproof ramekins or bowls, packing mixture down evenly. Set aside. 2. Unfold pie crust on flat surface, pressing out fold lines with fingers. Cut crust evenly into six circles, about 3-3/4 in. in diameter. Place crust over each ramekin allowing edges to drape over ramekin rim; crimping edges to seal. Cut three slits in crust to vent; brush top with egg. 3. Place ramekins on lined baking sheet. Bake in 400°F oven 30-35 min., until instant-read thermometer inserted into center registers 160°F and crust is golden brown. 4. Let stand 5 min. before serving. Serve with ketchup or gravy, if desired.
* Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.