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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
1 package pastry for double-crust pie |
1/2 cup milk |
1/4 cup onion soup mix |
1 dash pepper |
1 dash allspice |
1 lb ground beef |
2 tablespoons snipped parsley |
1 tablespoon butter, melted |
1/2 teaspoon salt |
12 ounces loose-pack frozen hash brown potatoes, thawed (3cups) |
warmed catsup |
Directions:
1. Prepare pie crust mix according to package directions; roll out for a 2-crust 9-inch pie.
2. Line a 9-inch pie plate with half of the pastry.
3. Set aside.
4. In bowl combine milk, dry onion soup mix, pepper, and allspice.
5. Add ground beef: mix thoroughly.
6. Lightly pat meat mixture into pastry-lined pie plate.
7. Combine parsley, melted butter, and salt; add thawed hash brown potatoes, stirring to coat.
8. Spoon potatoes over meat mixture.
9. Adjust top crust; seal and flute edges cut slits for escape of steam.
10. Bake, uncovered, at 350 degrees till crust is golden, about 1 hour.
11. Serve with warmed catsup.
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