Beef Empanada Pot Pie - cooking recipe

Ingredients

cooking spray
3 1/2 cups diced baking potatoes (about 1-1/4 pounds)
1 cup chopped onion
1 1/4 lbs ground sirloin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 dash black pepper
2 large garlic cloves, minced
1/3 cup all-purpose flour
1/2 cup beer
1 (10 1/2 ounce) can beef consomme
1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, drained
2 tablespoons chopped pitted green olives
1 tablespoon cider vinegar
1 (10 5/8 ounce) box refrigerated garlic breadsticks

Preparation

Preheat oven to 350\u00b0.
To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat.
Add potato and onion; cover and cook 7 minutes, stirring occasionally.
Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble.
Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook for 1 minute.
Gradually add beer, consomme, and tomatoes; bring mixture to a boil.
Remove from heat, and stir in olives and vinegar.
Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle.
Place dough on top of beef mixture, pressing to edge of dish.
Cut 5 slits in top of crust to allow steam to escape.
Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use.
Bake at 350\u00b0 for 25 minutes or until golden brown and bubbly around the edges.
Let stand 10 minutes before serving.