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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

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.
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°.

Vegetable Beef Pie

Total Time

Makes

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Ingredients

Directions

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