tasty meat pie
This comforting one-pan meat pie is packed with tender beef and vegetables, made with canned soup in place of gravy.
Ingredients
ground beef
1 pound
onion (chopped)
1 small
condensed beef with vegetables and barley soup (undiluted)
1 can (11 ounces)
condensed golden mushroom soup (undiluted)
1 can (10-3/4 ounces)
uncooked potatoes (cut into 1/2-inch cubes)
3 medium
carrots (sliced 1/8 inch thick)
4 medium
salt
1/4 teaspoon
pepper
1/8 teaspoon
Pastry for double-crust pie ((9 inches))
Instructions
1
Step 1
Cook beef and onion in a skillet until the meat is no longer pink; drain. Add the soups, potatoes, carrots, salt, and pepper; mix well. Divide between two ungreased 9-inch pie plates.
2
Step 2
On a floured surface, roll out the pastry to fit the top of each pie; place over the filling. Seal and flute the edges; cut slits in the top.
3
Step 3
Bake at 350° for 45-50 minutes until golden brown. Let stand on a wire rack for 15 minutes before serving.
