Beef Empanada Pot Pie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• cooking spray
• 3 1/2 cups diced baking potatoes (about 1-1/4 pounds)
• 1 cup chopped onion
• 1 1/4 lbs ground sirloin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 dash black pepper
• 2 large garlic cloves, minced
• 1/3 cup all-purpose flour
• 1/2 cup beer
• 1 (10 1/2 ounce) can beef consomme
• 1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, drained
• 2 tablespoons chopped pitted green olives
• 1 tablespoon cider vinegar
• 1 (10 5/8 ounce) box refrigerated garlic breadsticks

Recipe

• 1 preheat oven to 350º.
• 2 to prepare filling, heat a large dutch oven coated with cooking spray over medium heat.
• 3 add potato and onion; cover and cook 7 minutes, stirring occasionally.
• 4 add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
• 5 lightly spoon flour into a dry measuring cup; level with a knife. add flour to pan; cook for 1 minute.
• 6 gradually add beer, consomme, and tomatoes; bring mixture to a boil.
• 7 remove from heat, and stir in olives and vinegar.
• 8 spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
• 9 unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
• 10 place dough on top of beef mixture, pressing to edge of dish.
• 11 cut 5 slits in top of crust to allow steam to escape.
• 12 gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
• 13 bake at 350º for 25 minutes or until golden brown and bubbly around the edges.
• 14 let stand 10 minutes before serving.