"Beef" and Bean Pot Pie


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Use vegetarian beans for this scrumptious pot pie recipe.

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Time needed

25 min preparation + 25 min cooking


  • 2 C. frozen soy-protein burger crumbles (from 12-oz. pkg.)
  • 2 tsp. dried minced onion
  • 1 16-oz. can vegetarian baked beans, undrained
  • 1 8-oz. can tomato sauce
  • 3 Tbs. packed brown sugar
  • 1 C. Original Bisquick mix
  • 3 Tbs. boiling water
  • 1 Tbs. ketchup

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Heat oven to 375 degrees. Spray 1 1/2-quart round casserole dish with cooking spray. In dish, mix crumbles, onion, baked beans, tomato sauce and brown sugar; set aside. In medium bowl, stir remaining ingredients until soft dough form; beat vigorously 20 strokes. On surface dusted with Bisquick, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Pat ball into 7 1/2-inch round or a round the size of top of casserole; place on bean mixture in casserole dish.  Bake uncovered 20 to 25 minutes or until crust i light brown.

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