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Vegetable Beef Pie Recipe
Vegetable Beef Pie Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 4-6 servings


  • 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


  1. 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.
  2. 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. 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 1999, p285

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Reviewed Mar. 8, 2013

"Lovely presentation but kind of bland. In all fairness, I couldn't find cream of onion soup. I used mushroom with 2 tbsp powdered onion soup mix added to it."

Reviewed Oct. 31, 2011 Edited Nov. 7, 2013

"I have made this several times. My family really enjoys it. My father-in-law really likes it too, (he isn't an easy man to please) 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."

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