Ingredients
1 pound lean ground beef (90% lean)2 medium onions, chopped1-1/2 cups finely chopped carrots2 cups mashed potatoes (without added milk and butter)1/4 cup beef broth1 teaspoon rubbed sage3/4 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon dried marjoram1/2 teaspoon pepper1 sheet refrigerated pie crust1 large egg, beaten, optional
Preparation
Preheat oven to 400°. In a large nonstick skillet, cook beef, onions and carrots over medium heat until meat is no longer pink, breaking meat into crumbles; drain if necessary. Stir in potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
Place crust over filling; crimp edge to seal. Cut slits in top. If desired, brushed with egg wash. Bake until crust is golden brown, 30-35 minutes. Let stand for 10 minutes before cutting.
