 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
I work full-time as a nurse, so I like meals that are quick and easy. This 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 teenage son ask for seconds and thirds. -Cheryl Cattane, 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) |
Directions:
1. 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.
2. On a floured surface, roll pastry to fit the top of each pie; place over filling. Seal and flute edges; cut slits in top.
3. 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 serving each).
|
|