{"id":1248,"date":"2017-09-07T15:49:52","date_gmt":"2017-09-07T15:49:52","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1248"},"modified":"2017-09-28T16:31:22","modified_gmt":"2017-09-28T16:31:22","slug":"mini-beef-pot-pies","status":"publish","type":"post","link":"https:\/\/dwfreshmarket.eatsmartbewell.com\/home\/mini-beef-pot-pies\/","title":{"rendered":"Mini Beef Pot Pies"},"content":{"rendered":"

\"Mini\"download\"\"Email<\/a>
\nMini Beef Pot Pies<\/span><\/p>\n

Prep: 40 minutes
\nBake: 15 minutes \u2022 Serves: 4<\/span> <\/p>\n

\n<\/span>All-purpose flour, for dusting
\n1\/2\t<\/span>(14.1-ounce) package refrigerated pie crusts
\n1\t<\/span>tablespoon olive oil
\n1\t<\/span>pound lean sirloin steak, cubed
\n1\/4\t<\/span>teaspoon salt
\n1\/2\t<\/span>teaspoon ground black pepper
\n1\t<\/span>package (8 ounces) sliced portobello mushrooms
\n1-1\/2\t<\/span>cups less sodium beef broth
\n1\t<\/span>package (12 ounces) frozen mixed vegetables
\n1\t<\/span>large potato, peeled and diced
\n2\t<\/span>tablespoons fresh thyme leaves or 2 teaspoons dried thyme
\n1-1\/2\t<\/span>tablespoons tomato paste
\n1\t<\/span>tablespoon cornstarch
\n\t<\/span>Nonstick cooking spray <\/p>\n<\/div>\n

1.<\/span>Preheat oven to 450\u00b0. Lightly flour work surface; unroll crust onto work surface. With rolling pin, roll crust into 12-1\/2-inch circle. Invert 4 (10-ounce) ramekins or oven-safe dishes onto crust; with paring knife, cut along rim of each ramekin to make 4 dough rounds. Discard crust scraps.
\n<\/span><\/p>\n

2.<\/span>In large nonstick skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add beef to skillet; cook 5 to 7 minutes or until evenly browned, stirring occasionally; transfer beef to bowl.
\n<\/span><\/p>\n

3.<\/span>To same skillet, add mushrooms; cook 5 to 7 minutes or until browned. Add broth; stir to scrape browned bits from bottom of skillet. Add vegetables, potato, thyme, tomato paste and beef. Cover; cook 10 to 12 minutes or until potato is tender.
\n<\/span><\/p>\n

4.<\/span>With large spoon, transfer 1\/4 cup liquid from skillet to small bowl; whisk in cornstarch. Stir cornstarch mixture into skillet with beef mixture.
\n<\/span><\/p>\n

5.<\/span>Spray ramekins used for cutting crust with nonstick cooking spray; evenly spoon beef mixture into prepared ramekins. Place 1 dough round over top of each ramekin, pressing edges of dough against sides of ramekins. With paring knife, cut 4 small slits in top of dough.
\n<\/span><\/p>\n

6.<\/span>Place pies on rimmed baking pan; lightly spray top of each pie with nonstick cooking spray. Bake 15 to 18 minutes or until crust is golden brown.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1 pie):
\n400 Calories, 14g Fat (5g Saturated), 80mg Cholesterol,
\n620mg Sodium, 36g Carbohydrates, 7g Fiber, 35g Protein
\n<\/span><\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Ramekins make enjoying your favorite comforts in the correct portions a breeze. For additional meal opportunities, try swapping beef for chicken and low-sodium chicken broth for a chicken pot pie.<\/p>\n","protected":false},"excerpt":{"rendered":"

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