Looking for something new to do with ground beef? I was looking for the same a while back, and came across an interesting recipe. I've made it several times and have added my own spin to it. Serve with a toss salad and you have a complete meal - don't you just love that!
Theresa's Tasty Meat Pie
1 pound ground beef
1 small onion, chopped
1 can condensed beef with vegetables and barley soup
1 can beefy mushroom soup
1 small can sliced mushrooms, drained (I use the one with the stems - nothing fancy)
3 medium uncooked potatoes, pealed and 1/2" cubed
4 medium carrots, sliced thin
1 Tablespoon of dried parsley
1 teaspoon Worcestershire sauce (about 3 shakes)
salt & pepper to taste
pastry for double-crust pie (I use one box with 2 prepared pie crusts found in the refrigerator section of the grocery store)
In a skillet, cook beef and onion until meat is no longer pink. Add carrots and potatoes. Continue to cook for a few minutes, until the potatoes and carrots begin to soften and brown just a little.
In a large mixing bowl, blend together the soup, mushrooms, parsley, Worcestershire sauce, salt & pepper. Add the meat and vegetable mixture. Combine together.
Spray two pie plates with no-stick. Divide meat mixture between the two pie plates. Roll out pastry on a floured surface. Lay each pastry across filling. Trim to fit, seal and flute edges (I do an easy flute of pressing a fork around the edges - this will seal it at the same time).
Bake at 350 degrees for 45-50 minutes or until golden brown. Let the pies rest for 15 minutes before serving.
This will make 2 pies - each cut into 3 sections will serve 6 people.
I have found the pies are even better warmed up the next day, and they freeze well too.
Enjoy!!
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