Tasty Meat Pie
I love this recipe for two reasons.
1. It's very yummy and everyone in my family thinks so too
2. It makes two pies. When my family only ate one, I could put half of the filling in the refrigerator and make a new pie later - its more like seconds instead of leftovers! Or, use one pie for your family and the other to take dinner to someone.
Ingredients:
1 pound lean ground beef
1 small chopped onion
1 can (11 oz) condensed beef with vegetables and barley soup (Campbell's has a brand of "vegetable beef soup" with barley in the picture, not in the title
1 can (11 oz) condensed golden mushroom soup
3 medium potatoes, cut into 1/2 inch cubes (I usually use red potatoes and more than 3, whatever)
4 medium carrots, cut 1/8 inch thick (I use baby carrots, sliced in half, lengthwise)
1/4 tsp. salt
1/8 tsp. pepper
pastry for double-crust pie
Directions:
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. Roll out pie on top of meat mixture. Seal and flute edges; cut slits in top. Bake at 350 for 45-50 minutes or until golden brown. Let stand to cool a few minutes before cutting.
1. It's very yummy and everyone in my family thinks so too
2. It makes two pies. When my family only ate one, I could put half of the filling in the refrigerator and make a new pie later - its more like seconds instead of leftovers! Or, use one pie for your family and the other to take dinner to someone.
Ingredients:
1 pound lean ground beef
1 small chopped onion
1 can (11 oz) condensed beef with vegetables and barley soup (Campbell's has a brand of "vegetable beef soup" with barley in the picture, not in the title
1 can (11 oz) condensed golden mushroom soup
3 medium potatoes, cut into 1/2 inch cubes (I usually use red potatoes and more than 3, whatever)
4 medium carrots, cut 1/8 inch thick (I use baby carrots, sliced in half, lengthwise)
1/4 tsp. salt
1/8 tsp. pepper
pastry for double-crust pie
Directions:
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. Roll out pie on top of meat mixture. Seal and flute edges; cut slits in top. Bake at 350 for 45-50 minutes or until golden brown. Let stand to cool a few minutes before cutting.
Comments
Thanks again! I will be trying this this week.