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Vegetable Beef Pyramids

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Vegetable Beef Pyramids
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Makes: 1 servings adjust



  • 10 medium Asparagus Spears, thinly cut
  • 4 Fresh Baby Bella Mushrooms, diced
  • Butter

Step 1

Optional: soak the asparagus and mushrooms in melted butter until it's time to add them.


  • 1 pound Ground Beef

Step 2

Cook the lb of meat plus eight ounces of water in a large skillet (large enough to be able to boil the potatoes AND hold all the ingredients at the end) on 300 degrees fahrenheit. Once the meat is all brown, scoop out the meat but leave the water in the skillet.


  • 2 Red Potatoes, cut into small pieces
  • 3 medium Carrot, diced
  • 1 cup Frozen Peas
  • Cinnamon
  • Curry Powder

Step 3

Add enough water to comfortably boil the potatoes and then add the potatoes; because you already used the skillet for the meat, it will be hot enough to get the water boiling within a minute or so. Let them boil with the lid on. About halfway through the boiling process, add the carrots. Stir these in so they aren't bunched together at the end. Put the lid back on. When the potatoes are 3/4 done, add the peas, stirring them in like you did with the carrots. Put the lid back on. Add curry powder and cinnamon. When the peas are soft and warm, the potatoes should be thick/soft enough to have mostly replaced the water in the skillet.


  • Salt
  • Pepper

Step 4

Add the butter/asparagus/mushroom combination. The butter should give it a little more liquid, but not enough to make it watery. Stir these in, and then stir in the meat. Add salt and pepper. After a few stirs, unplug the skillet and put the lid somewhere safe.


  • 4 Frozen Pie Crusts

Step 5

Unwrap the pie crust and unroll it carefully. Cut each crust into four pieces. Put as much filling on each piece as you think you'd like, and then fold them together, pinching the edges. (To fold: take the head of the 'triangle' [it isn't quite a triangle, but this isn't math class] and one of the tips connected to the rounded edge and put them together. Pinch the dough together firmly. Then bring the other tip to the center, pinching every side until it's all closed and it looks like a pyramid.) Bake on 400 until the edges are golden-brown. The rest of the dough will be a little springy (almost like a pot pie).
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