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      Meat And Potato Pie


      • 1.5 lbs. ground beef

      • 1 medium onion, chopped

      • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

      • 1/2 tsp. salt

      • black pepper to taste

      • 1/2 tsp. dried rosemary, crushed

      • 1/2 tsp. dried thyme

      • 1 can (15 ounces) sliced carrots, drained

      • 2oz. Lea and Perrin Worchester sauce

      • 1 can (8 ounces) mushroom stems and pieces,

      • 2 cups hot mashed potatoes (prepared with milk & butter)

      • 1/2 cup sour cream

      • 1/2 cup shredded cheddar cheese

      • 1 pre-made pie crust or 1 sheet pre-made pastry dough



      1. Line ungreased pie plate with pastry; trim and flute edges or make a decorative edge. Set aside.

      2. In a skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in soup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

      3. Pour into pie shell. Top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie.

      4. Bake, uncovered, at 425 for 15 minutes. Reduce heat to 350. Bake 15 minutes longer or until golden brown.

      5. Sprinkle with cheese; let stand for 5-10 minutes.


      Yield: 6 servings.