How is it that everything your grandmother makes, always tastes so incredibly delicious? Even if she’s just using a few basic ingredients and no special seasonings. It must be the TLC she is pouring into every dish she makes!
Let’s take a look at what our friends over at Drizzle Me Skinny have said about this meat pie recipe:
I was born in England and I like to think that’s why I have such a love for meat & potato pie. ? This pie is my little twist on shepherd’s pie and it’s delicious! Just a few ingredients needed and you can have this served up in no time and its only 7 smart points per serving.
That has to be it!
Ingredients
1 package reduced fat Pillsbury crescent rolls
8 oz cooked lean ground beef
½ cup diced onions
1 package beef oxo (4.5g, similar to a beef bullion cube)
1.5 cups mashed potatoes (about 3 small potatoes)
½ cup light shredded cheese (I use a WW Mexican blend)
Instructions:
Boil potatoes til nice and tender and mash (I use 1 Tbsp light margarine and a splash of milk)
Cook your ground beef in a pan on stove, drain fat.
Add ground beef to a small pot, add in diced onion and oxo pack. Fill pot with lightly boiled water and simmer on stove top on med-low for 20 minutes.
Preheat oven to 350F, open up your Pillsbury rolls and make a crust in a sprayed 8 inch round pie dish, this will involve some breaking up of dough pieces. Bake in oven for 5 minutes and remove (this will prevent middle from being doughy)
Drain your ground beef mixture and add to pie crust. Top with your mashed potatoes. Bake in oven for 8-10 minutes. Remove and sprinkle cheese on top, return to oven for 3-4 minutes to melt cheese. Makes 6 servings at 7sp or 6pp per serving.
USE RED NEXT PAGE LINK BELOW.
Quick tip: If you have a lot of pastry, use some of it to decorate the top of the pie.
Thank you to Drizzle Me Skinny for this delicious meat pie recipe.