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Meat and Potato Pie

Meat and Potato Pie
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
6 ServingsPrep: 35 min. Bake: 30 min.

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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  • 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.
© Taste of Home 2013

2 of 2

Meat and Potato Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013