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Hearty Meat Pie

Twila Burkholder of Middleburg, Pennsylvania uses prepared pie crust to speed preparation of this homemade meat and vegetable pie topped with a tasty mushroom gravy. "It takes a little longer to make two pies," Twila notes. "But the reward comes when you pull the extra pie out of the freezer later and pop it into the oven."

12-16 ServingsPrep: 30 min. Bake: 1-1/4 hours

Ingredients

Pastry for two double-crust pies
2 cups grated peeled potatoes
1-1/4 cups diced celery
1 cup grated carrots
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef
MUSHROOM GRAVY (for each pie):
1 can (4 ounces) mushroom stems and pieces
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 teaspoon beef bouillon granules
4 drops browning sauce, optional

Directions

Divide pastry into fourths. On a lightly floured surface, roll out
one portion to fit a 9-in. pie plate. In a large bowl, combine the
next seven ingredients; crumble beef over mixture and mix well.
Spoon half into crust.
Roll out another portion of pastry to fit top of pie; place over
filling and seal edges. Cut vents in top pastry. Repeat with
remaining pastry and filling. Cover and freeze one pie for up to 3
months.

2 of 2

Hearty Meat Pie (continued)

Directions (continued)

Bake second pie at 375° for 15 minutes. Reduce heat; bake at
350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid.
Add water to liquid to measure 1 cup; set aside.
In a small saucepan, cook mushrooms and flour in oil until bubbly.
Remove from the heat; stir in bouillon and reserved mushroom liquid.
Bring to a boil; cook and stir for 1 minute or until thickened. Stir
in browning sauce if desired. Serve with pie.
To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as
directed. Serve with pie. Yield: 2 pies (6-8 servings each).

Nutrition Facts: 1 serving (1 piece) equals 317 calories, 17 g fat (7 g saturated fat), 23 mg cholesterol, 464 mg sodium, 33 g carbohydrate, 1 g fiber, 7 g protein.