I love this savory Meat Pie. It is another recipe I originally got early in my marriage. It is a pie filled with a wonderful blend of vegetables, meat and soups for seasoning that we enjoy (yes, even my children). Serve with a nice fresh garden salad to round out the meal. Yum!
Tasty Meat Pie
1 lb ground beef, lean
1 small Onion, chopped
1 can Campbells’ Beef with Vegetable and Barley Soup
1 can Campbells’ Golden Mushroom Soup
3 med Potatoes, cut into 1/2 inch pieces
3 medium Carrots, cut into 1/8 inch slices
1/4 tsp Salt
1/8 tsp Pepper
1 Pillsbury double Pie Crust
In a large pan, cook the ground beef and chopped onion in a little olive oil, until the ground beef is no longer pink. Drain off the liquids.
Add the two condensed soups and carrots and potatoes and seasonings to the meat mixture. Cook covered over medium heat for about 15 minutes.
Line a 9 inch pie dish (deep dish if you have one) with one of the pie crusts.
Pour meat filling into the prepared pie dish.
Cover the pie with second pie crust, cutting slits in the crust to vent. Crimp the outer edge of the pie to seal.
Bake in preheated oven at 350 for 45-50 minutes, or until golden brown.
Let stand on a wire rack for 15 minutes before serving.
My husband had his birthday last week. Today it is Birthday Observed.
It started with my egg skillet breakfast that was inspired by another picture on foodgawker. I made my own changes.
Egg Skillet Breakfast
4 cups Hash brown potatoes, browned in oil (about 10 minutes)
salt to taste
pepper to taste
1/4 cup chopped onions
1/2 package bacon cut into strips
2 roma tomatoes, diced
1 Haas Avocado, diced
1/2 cup Colby/Jack cheese, shredded
1-2 eggs per serving
Preheat the oven to 350 F.
I prepared the hash brown potatoes in a non stick skillet over high, turning occasionally. This process took about 10 minutes. Depending on your taste it may take longer or shorter. Season them with salt and pepper. When they are golden brown scoop them into a bowl and set aside. Use the same skillet to cook up the Onion and bacon pieces over medium heat until they are crisp. Remove the bacon and onion with a slotted spoon and let them drain on a few paper towels. Wipe out the skillet with a paper towel and put the chopped tomatoes in to just cook a minute or two.
Spray a ramekin or cast iron skillet with cooking spray. Layer the bottom with some hash browns. Just enough to cover the bottom. Top with bacon and onion, tomatoes, diced avocado, sprinkle with Colby Jack Cheese. Crack and egg and put on top (you might want to make a little well so the egg does not decide to go to the side).
Place ramekins on a cookie sheet and put in preheated oven. Bake for 15-20 minutes to desired doneness. The egg white should be cooked but the yolk still a little runny. Season with salt and pepper. Serve. Warn the little ones that the dish is hot.
My husband said it was worthy of a Birthday Breakfast. That is all I needed to know!