Shortcut Skillet Ground Beef Pot Pie
Spinach Salad with Dijon Vinaigrette
Ingredients
- 1 (13.2-oz) pkg refrigerated puff pastry
- 2 Tbsp mayonnaise
- 1½ lb lean ground beef
- 1 (8-oz) pkg chopped onions (about 1 cup)
- 1 (16-oz) pkg frozen peas and carrots, thawed
- 1¾ cups low-sodium beef broth
- 2 Tbsp cornstarch
- 2 Tbsp tomato paste with garlic (or use sun-dried tomato paste)
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400°F. Unroll puff pastry onto a parchment paper-lined baking sheet. Cut pastry with a 2-inch biscuit cutter into 6 rounds; discard scraps. Brush pastry lightly with mayonnaise.
- Bake 10 to 15 minutes or until golden and flaky.
- Meanwhile, cook beef and onions in a large skillet over medium heat 8 minutes or until beef is browned and crumbly and onion is tender. Add peas and carrots.
- Whisk together broth, cornstarch, tomato paste, salt, and pepper; add to skillet. Cook 6 to 8 minutes or until sauce is thickened, stirring often.
- Arrange puff pastry rounds on hot beef mixture in skillet.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 (6-oz) pkg baby spinach
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, salt, and pepper in a large bowl. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
468
|
55
|
523
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 32 | 1 | 33 |
| Carb (g) | 36 | 2 | 38 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 734 | 143 | 877 |
Quick & Healthy Meal Plan
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