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.

Ingredients 

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

1/2-inch cubes

4 medium carrots, sliced 1/8 inch thick

1/4 teaspoon salt

1/8 teaspoon pepper

Pastry for double-crust pie (9 inches)

Method 

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).