BOCA Pot Pie

Name: BOCA Pot Pie
Ingredients: 1 qt. carrots, diced Target 2 lb For $3.00 thru 02/06; 1 qt. celery, diced; 1 qt. yellow onions, diced; 1 qt. button mushrooms, quartered; 1 qt. kale, cleaned, chopped; 1 gal. BOCA Ground Burger; 2 cups A.1. Original Sauce; 16 each prepared pie crust dough (4-oz. balls); 5 each eggs; 5 Tbsp. heavy cream

10 ingredients

12 steps

Ingredients

1 qt. carrots, diced Target 2 lb For $3.00 thru 02/06
1 qt. celery, diced
1 qt. yellow onions, diced
1 qt. button mushrooms, quartered
1 qt. kale, cleaned, chopped
1 gal. BOCA Ground Burger
2 cups A.1. Original Sauce
16 each prepared pie crust dough (4-oz. balls)
5 each eggs
5 Tbsp. heavy cream

Directions

1

Saute first 3 ingredients in large skillet until crisp-tender.
2

Add mushrooms, kale, ground burger and steak sauce; mix well.
3

Spoon into 16 casserole dishes (or into 1 casserole dish for trial recipe), adding about 2 cups to each.
4

Place 1 ball of pie crust dough on lightly floured surface; roll out to 8-inch round.
5

Place over 1 filled casserole dish; trim edge with sharp knife.
6

Reserve trimmings.
7

Repeat with remaining pie crust dough and casserole dishes.
8

Cut decorative shapes from dough trimmings; use to decorate tops of pies.
9

Place in sheet pans.
10

Whisk eggs and cream until blended; brush onto tops of pies.
11

Bake in 350 degrees F convection oven 25 to 30 min.
12

or until golden brown.