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Tasty Meat Pie Recipe

Photo by: Taste of Home

100% would make again

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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

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12 Servings
Prep: 20 min. Bake: 45 min. + standing

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

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.
On a floured surface, roll pastry to fit the top of each pie; place over filling. Seal and flute edges; cut slits in top.
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).

Nutrition Facts: 1 serving (1 each) equals 305 calories, 14 g fat (6 g saturated fat), 29 mg cholesterol, 598 mg sodium, 34 g carbohydrate, 2 g fiber, 11 g protein.

Tasty Meat Pie published in Quick Cooking March/April 1999, p27