Meat and Potato Pie Recipe

Meat and Potato Pie Recipe photo by Taste of Home

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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

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Meat and Potato Pie Recipe

Prep: 35 min. Bake: 30 min.

Yield: 6 Servings

35 30 65

Ingredients

2 tablespoons shortening
1-1/2 cups biscuit/baking mix
3 to 4 tablespoons cold water
FILLING:
1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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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

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.
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.
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.
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.

Nutritional Facts 1 serving (1 slice) equals 604 calories, 34 g fat (15 g saturated fat), 109 mg cholesterol, 1,542 mg sodium, 42 g carbohydrate, 5 g fiber, 31 g protein.

Originally published as Meat and Potato Pie in Taste of Home Ground Beef Cookbook , p278