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
  • ½ tsp. salt
  • black pepper to taste
  • ½ tsp. dried rosemary, crushed
  • ½ 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)
  • ½ cup sour cream
  • ½ 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.

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