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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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When I was working full-time, this hearty pie was a favorite of my family. Now that I'm retired , I still rely on this sure-to-please recipe.Helen Ellingson, Swan River, Manitoba Ingredients:
2 tablespoons shortening |
1-1/2 cups biscuit/baking mix |
3 to 4 tablespoons cold water |
filling: |
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon dried thyme |
1 can (15 ounces) sliced carrots, drained |
1 can (8 ounces) mushroom stems and pieces, drained |
2 cups hot mashed potatoes (prepared with milk and butter) |
1/2 cup sour cream |
1/2 cup shredded cheddar cheese |
Directions:
1. In a small bowl, cut shortening into biscuit mix until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball.
2. On a lightly floured surface, roll out pastry to fit a 9-in. pie plate. Line ungreased pie plate with pastry; trim and flute edges or make a decorative edge. Set aside.
3. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
4. Pour into pie shell. Top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°. Bake 15 minutes longer or until golden brown. Sprinkle with cheese; let stand for 5-10 minutes. Yield: 6 servings.
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