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Vegetable Beef Pie Recipe

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Like most country folks, I have busy days, so I depend on easy recipes that also taste great. This simple meat pie originally called for homemade crust, but I use purchased pastry to save time. - Valorie Hall Walker, Bradley, South Carolina

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Vegetable Beef Pie Recipe

Prep: 15 min. Bake: 30 min.

Yield: 4-6 Servings

15 30 45

Ingredients

Pastry for double-crust pie (9 inches)
1 pound ground beef, cooked and drained
1 can (15 ounces) mixed vegetables, drained or 1-1/2 cups frozen mixed vegetables
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/2 teaspoon pepper

Directions

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust.
Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown.
Editor's Note: Prepare two Vegetable Beef Pies. Bake and enjoy one now. Cover and freeze the other unbaked pie for later. May be frozen for up to 3 months.
To use frozen pie: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 4-6 servings.

Prepare two Vegetable Beef Pies. Bake and enjoy one now and freeze the other unbaked pie for later. When ready to use, thaw in the refrigerator overnight and bake as directed.

Originally published as Vegetable Beef Pie in Taste of Home Ground Beef Cookbook , p285

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Reviews for Vegetable Beef Pie (1)

Vegetable Beef Pie

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Reviewed on Oct. 31, 2011 by CaravanNana2

I have made this several times. My family really enjoys it. My father-in-law really likes it too, so I make it when he visits. I can't find condensed cream of onion soup, so I use chopped onions and cream of mushroom soup.