1. Preheat oven to 450°. 2. Line a 9-inch glass pie plate with one pie crust; set aside. 3. In a large skillet, cook been, onion, garlic salt, and pepper over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooed; drain. 4. Stir cornstarch into beef mixture until mixed. 5. Stir in potatoes, carrots, and gravy; cook 5-6 minutes over med-high heat, stirring often, until hot. 6. Spoon mixture into crust-lined plate. 7. Top with second crust, seal edge and flute. 8. Cut slits in several places in top crust; cover edge of crust with foil. 9. Bake 35-40 minutes or until crust is golden brown; let stand 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
