Mid-Week Cooking


Beef Pot Pie

I first had this at a potluck at Christmas-time. How great are potlucks, right? I have made it many times since. Thanks for the recipe Erica!

1 lb ground beef
1 small onion chopped
1 can condensed beef with vegetables and barely soup, undiluted
1 can condensed golden mushroom soup, undiluted (I have just used cream of mushroom soup)
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
Pastry for double-crust pie (9in) – Pie Crust x2

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 inch pie plates.
On a floured surface, roll pastry to fit the top of each pie; place over filling.
Seal and flute edges; cut slits in top.
Bake at 350 degrees for 35-50 minutes or until golden brown.
Let stand on a wire rack for 15 minutes before serving.
Yields 2 pies!! – 6 servings each… (We usually only get 4 servings… might say we have a problem with portion control?)
Side Note: If you’re not making both pies at the same time, you can freeze 1/2 of the filling for later use. I sometimes wait to add the potatoes to the frozen filling, but this time I blanched the potatoes and included them in the frozen filling. 

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