Looking for a tasty, hearty dinner recipe? This will probably fit the bill! I’ve been making this meat pie for years! I wasn’t sure I’d like it because I’m not a fan of mushrooms but I was pleasantly surprised. The meat pie is easy to make, especially if you use pre-made pie crust (sometimes I do and sometimes I don’t – it just depends on how much time I have).
Another nice thing about this recipe is that it makes TWO pies. So if you don’t need them both, you can freeze the second. Or you can make one pie, and freeze the filling for the second pie. That’s what I did.
- 1 lb. ground beef
- 1 onion, chopped
- 1 can (11 oz.) condensed beef with vegetable and barley soup
- 1 can (11 oz.) condensed golden mushroom soup
- 3 medium uncooked potatoes, cut in ½ inch cubes
- 4 medium carrots, sliced in 1/8” pieces
- ¼ tsp. salt
- 1/8 tsp. pepper
- pastry for double crust pie (9 inches)
In skillet, brown beef and onion; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-inch pie plates.
On a floured surface, roll pastry to fit top of each pie; place over filling. Seal and flute edges; cut slits in top.
Bake at 350 for 45-50 minutes, until golden brown. Let stand 15 minutes before serving. 2 pies. 6 servings each.
From Quick Cooking Magazine