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Vegetable Beef Pie

Name: Vegetable Beef Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings.
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 30 min.

Makes

4-6 servings

Updated: Mar. 15, 2022

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

Vegetable Beef Pie Recipe photo by Taste of Home

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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.

Can you freeze Vegetable Beef Pie?

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°.

Vegetable Beef Pie

Ingredients

Directions

Can you freeze Vegetable Beef Pie?

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