I created this tonight. It was yummy!
Beef Pot Pie
1/4 cup diced onion
1 1/2 cups beef top round, roasted
1 1/2 cups potatoes
1 cup shredded carrots
2 cups celery
1 tsp Montreal steak seasoning
15 ounces canned green beans
1 ounce gravy, dry mix, brown
1 c. water
8 ounces crescent rolls, reduced fat, Pillsbury
Preheat oven to 375*. Spray medium skillet with cooking spray. Saute’ onions until translucent. Add carrots and sliced celery; sprinkle with steak seasoning. Cook veggies until crisp-tender. Spray 13x9 pan with cooking spray. Dice cooked roast and spread over 13x9 pan. Dice potatoes and add to pan. Drain green beans and add to pan. Pour celery mixture over green beans. Combine gravy mix and water. Pour all over pan. Unroll crescent rolls and form a crust over the pot pie mixture. Bake 12-15 minutes or until crust is lightly browned.
Yield: 6 servings. Per serving= 330 Calories; 12g Fat (31.0% calories from fat); 25g Protein; 33g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 782mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat.
The Lord will work out his plans for my life- for your faithful love, O Lord endures forever. Don't abandon me, for you made me. -Psalm 138:8