Tasty Meat Pie Recipe
Tasty Meat Pie Recipe photo by Taste of Home
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Tasty Meat Pie Recipe

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4.5 8 11
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I work full time as a nurse, so I depend on quick and easy meals like this one. My sister suggested I use canned soups instead of prepared gravy. Now my husband and teenage son ask for seconds and even thirds. —Cheryl Cattane, Lapeer, Michigan
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 12 servings


  • 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)

Nutritional Facts

1 each: 305 calories, 14g fat (6g saturated fat), 29mg cholesterol, 598mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 11g protein.


  1. 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.
  2. On a floured surface, roll pastry to fit the top of each pie; place over filling. Seal and flute edges; cut slits in top.
  3. 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).
Originally published as Tasty Meat Pie in Quick Cooking March/April 1999, p27

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puffybloomers User ID: 1501090 232411
Reviewed Sep. 7, 2015

"why is there not a crust on the bottom of the pie. Doesn't it spill all over when serving without one? I'm going to make this is a little while but will be putting a bottom crust on it."

KayMatson User ID: 1150403 32737
Reviewed Oct. 15, 2014

"I taught my Webelos scouts how to make this and then we invited their Families over for dinner. It was a big hit! We made 6 large pies and not any of it was left over. The boys were very proud of their accomplishment. I did notice that my name brand Beef Barley with Vegetable Soup was rather "dry". It looked like the barley had soaked up the liquid in the can so I added a half of a soup can of water to it and it came out just fine. On other occasions the same soup brand has been "wet" enough to not need the extra water. I guess it has something to do with the day the soup was processed on."

amillman User ID: 1196761 49483
Reviewed Oct. 31, 2013

"I used Cream of Mushroom/chicken soup in place of the Golden Mushroom and I added more veggies and potatoes. Our new favorite!!! Very tasty and just as good as left overs. I already have this added to my routation of easy meals!"

tiger51 User ID: 6683305 69145
Reviewed Feb. 8, 2013

"this is good down home style food.My flaky pie crust is the key answer to the goodness of this pie.Iam a firm beleiver that an excellent pie crust is the answer for any good pie."

zucchinilady User ID: 3149814 19935
Reviewed Jan. 12, 2013

"I added corn and green beans as I wanted to add more veggies/ was very tasty, I am not fond of this kind of food, but will be making this one again!"

Ezzoz User ID: 6023570 69144
Reviewed Jul. 11, 2012

"My family loved this recipe! I've made it at least 3 times already."

mommymae User ID: 6526433 49482
Reviewed May. 9, 2012

"It was too dry, it needed something else for moisture. The picture shows sauce in the bottom of the pan, but mine was totally dry. Also, it really had no flavor what so ever."

kightlis User ID: 4315427 51477
Reviewed Aug. 9, 2009

"Made this for dinner tonight. From the sounds of the recipe I thought it might be bland and boring...but it was really quite good!"

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