Tasty meat pie is comforting all-in-one pie is filled with ground beef and tender vegetables. At my sister’s suggestion, I replaced the prepared gravy I had been using with canned soups for better flavor. Now my husband and son ask for seconds and thirds. From Cheryl Cattane of Lapeer Michigan.
1 pound ground beef
1 small onion, chopped
1 can (11 ounces) condensed beef with
vegetables and barley soup, undiluted
1 can (10-3/4 ounces) condensed golden
mushroom soup, undiluted
3 medium uncooked potatoes, cut into
4 medium carrots, sliced 1/8 inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
Pastry for double-crust pie (9 inches)
In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well.
Divide between two ungreased 9-in. pie plates.
On a floured surface, roll pastry to fit the top of each pie; place over filling. Seal and flute edges; cut slits in top.
Bake at 350° for 45-50 minutes or until golden brown. Let stand on a wire rack for 15 minutes before serving. Yield: 2 pies (6 servings each).
|Tasty meat pie|