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
Tasty Meat Pie
Dough for double-crust pie
Tasty Meat Pie
Prep Time
20 min
Cook Time
45 min
Yield
2 pies (6 serving each)
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
- Dough 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.
- Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top.
- Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.
Nutrition Facts
1 each: 305 calories, 14g fat (6g saturated fat), 29mg cholesterol, 598mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 11g protein.
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