Creamy Beef Pot Pie

• 1 pound Lean Ground Beef
• 1 cup White Onion, Chopped
• 1 cup Carrot, Peeled And Chopped
• 2 stalks Celery, Chopped
• 1 whole Red Pepper, Seeded And Chopped
• 1- 1/2 cup Fresh Mushrooms, Sliced
• 2 cloves Garlic, Minced
• 1 teaspoon Thyme
• 1-13 cup Fat Free Milk
• 13 cups Flour
• 1/2 teaspoons Cayenne Pepper
• 18 teaspoons Nutmeg
• 1 dash Salt And Pepper
• 1/2 cups Fat Free Sour Cream
• 1 container (8 Oz. Size) Pillsbury Crescent Rounds

1. Crumble the meat into a frying pan and cook until completely browned.
2. Drain off the fat and set the meat aside.
3. In the same pan, saute all the vegetables, garlic and thyme until tender.
4. Add the meat back to the pan and keep warm.
5. In a small saucepan, heat the milk until bubbles form at the edge.
6. Slowly whisk in the flour, cayenne, nutmeg, salt and pepper.
7. Bring to a boil, reduce heat, and simmer until thickened to the consistency of gravy, about 10-15 minutes.
8. If it gets too thick, add a bit more milk.
9. Off heat, stir in the sour cream.
10. Stir the sauce into the meat mixture, and pour it into a 9x12 casserole pan.
11. Preheat the oven to 375 degrees F.
12. Open the crescent rounds and unroll them onto a cutting board.
13. They should pull apart into long strips; cut 1/3 of these strips in half.
14. Starting in one corner of the casserole pan, lay one long strip along the long side and a short strip along the short side.
15. Begin alternating the long and short strips, laying them over and under to form a basket weave (a helper is very useful during the weaving!
16. ).
17. Bake at 375 degrees F for about 20 minutes, until the top is golden brown and the filling is hot and bubbly.

ground beef, white onion, carrot, stalks celery, red pepper, fresh mushrooms, garlic, thyme, milk, flour, cayenne pepper, nutmeg, salt, sour cream, crescent

Taken from tastykitchen.com/recipes/main-courses/creamy-beef-pot-pie/ (may not work)