Ingredients
12
12 servings
- •1 recipe pastry for a 9 inch double crust pie
- •1 pound ground beef
- •1 onion, chopped
- •1 (10.75 ounce) can condensed vegetable beef soup, undiluted
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •3 potatoes, peeled and cubed
- •4 carrots, sliced
- •0.25 teaspoon salt
- •0.125 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C.) Press a pie pastry into the bottom of each of two 9-inch pie plates.
- In a large skillet, cook beef and onion until meat is no longer pink, 7 to 9 minutes. Remove from the heat and drain off excess fat. Stir in both condensed soups, then add potatoes and carrots. Season with salt and pepper.
- Divide filling between the bottom pie crusts. Cover each pie with a remaining pastry and seal the edges. Cut slits in the top to allow steam to escape.
- Bake in the preheated oven until golden brown, 45 to 50 minutes. Let stand on a wire rack for 15 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 360
- Carbohydrate: 31g
- Fat: 22g
- Fiber: 4g
- Protein: 11g
- Sugar: 3g
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