Leftover Beef &Amp; Tater Pot Pie

1. Lightly grease a 9" pie plate and place the beef, potatoes& veggies in it, mix them so they are evenly distributed.

2. Mix the soup, garlic, pepper, worchestershire& thyme&.

3. pour over the beef mixture.

4. Place the pie crust over top, pinch the crust around the edges cut 2 slits in the top& bake in 400F oven for 35 minutes or until the crust is golden and it is heated through.

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Nutrient	Quantity
Total fats	18.6196 g
Protein	11.1916 g
Carbohydrates	78.2625 g
Energy	514.5797 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0376 g
Water	584.6579 g
Aspartic acid	1.4693 g
Calcium, Ca	85.96 mg
Lutein + zeaxanthin	88.6312 g
Fiber, total dietary	11.2314 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	68.6292 g
Niacin	3.4901 mg
Vitamin A, RAE	6.2165 g
Arginine	0.341 g
Riboflavin	0.1435 mg
Tocopherol, beta	0.0096 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0028 g
Glutamic acid	1.1013 g
Sodium, Na	1756.2542 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0032 g
Total lipid (fat)	18.6196 g
Manganese, Mn	0.5786 mg
Fructose	0.9279 g
Proline	0.195 g
Fatty acids, total saturated 16:0	0.0584 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0035 g
Sucrose	0.51 g
Choline, total	38.8024 mg
Sugars, total	7.6057 g
Serine	0.2334 g
Fatty acids, total saturated 10:0	0.0034 g
Fatty acids, total saturated 18:0	0.0133 g
Vitamin B-6	0.9945 mg
Selenium, Se	2.202 g
Ash	7.7261 g
Fatty acids, total saturated 18:1 undifferentiated	0.0057 g
Pantothenic acid	0.9418 mg
Phenylalanine	0.254 g
Copper, Cu	0.4114 mg
Betaine	0.6 mg
Thiamin	0.2755 mg
Retinol	0.255 g
Methionine	0.1006 g
Iron, Fe	4.0372 mg
Carbohydrate, by difference	78.2625 g
Phosphorus, P	197.7905 mg
Folate, total	49.0988 g
Tocopherol, gamma	0.0028 mg
Fatty acids, total saturated 4:0	0.0002 g
Alanine	0.1969 g
Cholesterol	11.3398 mg
Valine	0.329 g
Fatty acids, total saturated 18:2 undifferentiated	0.1139 g
Glycine	0.183 g
Carotene, alpha	4.0238 g
Glucose (dextrose)	1.0132 g
Fatty acids, total saturated 14:0	0.0036 g
Zinc, Zn	1.0404 mg
Isoleucine	0.2133 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0095 g
Fatty acids, total polyunsaturated	9.297 g
Leucine	0.3146 g
Tocotrienol, alpha	0.0011 mg
Vitamin A, IU	125.3305 IU
Folate, DFE	49.0988 g
Tryptophan	0.0679 g
Vitamin C, total ascorbic acid	72.239 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0014 g
Fatty acids, total saturated 20:0	0.0002 g
Starch	45.87 g
Tyrosine	0.1489 g
Vitamin K (phylloquinone)	7.3976 g
Fatty acids, total saturated	2.3742 g
Histidine	0.1118 g
Fatty acids, total monounsaturated	6.8666 g
Threonine	0.2116 g
Folate, food	49.0988 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	6.6712 g
Vitamin E (alpha-tocopherol)	0.2566 mg
Magnesium, Mg	77.5188 mg
Lysine	0.3384 g
Potassium, K	1819.5517 mg
Cystine	0.0759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Potato	2 cups	231	52.47	0.27
Worcestershire sauce	1.5 1/2	19.89	4.9623	0
Water	0.33 cup	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
jalapeño	1	1.6312	0.3656	0.0208
thyme	1 teaspoon	0.808	0.1956	0.0134
pie crust	1	0	0	0
vegetable	1 package	0	0	0
beef	2 cups	0	0	0
cream mushroom soup	10 ounces	252.3105	18.2854	18.2854