Vegetable Beef Pie Recipe

3.5 2 3
Vegetable Beef Pie Recipe
Vegetable Beef Pie Recipe photo by Taste of Home
Publisher Photo

Vegetable Beef Pie Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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.
Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.
Yield: 4-6 servings.
Originally published as Vegetable Beef Pie in Taste of Home Ground Beef Cookbook 1999, p285

  • 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.
    Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.
    Yield: 4-6 servings.
Originally published as Vegetable Beef Pie in Taste of Home Ground Beef Cookbook 1999, p285

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Beef Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
susieqmcf User ID: 7143756 76135
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."

MY REVIEW
CaravanNana2 User ID: 996786 27932
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."

Loading Image