- 15 minutes
- 25 minutes
- 4 - 6 servings
- Heat oven to 425° F. Place pie dough on lightly greased cookie sheet and bake in oven for 10 minutes until golden brown.
- Meanwhile. in a saucepan, melt the butter and sauté the onion, squash, sage and thyme on medium until the onions are translucent.
- In a separate high heat skillet, brown ground beef then add beef stock, bay leaf and allspice. Let simmer for 4 - 5 minutes. Add in squash and onion mixture. Stir in 1 cup pureed pumpkin and simmer 2-3 minutes to thicken.
- Salt and pepper to taste. Remove bay leaf and spoon mixture into casserole dish. Use pie dough previously baked in the oven and place on cooked beef pot pie mix.