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TEST KITCHEN APPROVED

Tasty Meat Pie

Name: Tasty Meat Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 pies (6 serving each)
Ingredients: 1 pound ground beef; 1 small onion, chopped; 1 can (11 ounces) condensed beef with vegetables and barley soup, undiluted; 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted; 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; Dough for double-crust pie (9 inches)

TEST KITCHEN APPROVED

12 Reviews

Total Time:Prep: 20 min. Bake: 45 min. + standing

By Taste Of Home Editorial Team

Recipe by Cheryl Cattane

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 06, 2023

I work full time as a nurse, so I depend on quick and easy meals like this one. My sister suggested I use canned soups instead of prepared gravy. Now my husband and teenage son ask for seconds and even thirds. —Cheryl Cattane, Lapeer, Michigan

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

TEST KITCHEN APPROVED

Tasty Meat Pie

Contest Winner

12 Reviews Add your review

Yield:2 pies (6 serving each)

Prep:20 min

Cook:45 min

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Ingredients

1 pound ground beef
1 small onion, chopped
1 can (11 ounces) condensed beef with vegetables and barley soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
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
Dough for double-crust pie (9 inches)

Text Ingredients

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Directions

1
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-in. pie plates.

2
Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top.
3
Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.