Post by MarieAlice on Apr 23, 2003 8:12:51 GMT -6
Meat and Potato Pie
2 TBS shortening
1 1/2 cup biscuit/baking mix
2 - 4 TBs cold water
Filling:
1 ½ lb. ground beef
1 medium onion, chopped
1 10 3/4 oz can condensed cream of mushroom soup, undiluted
½ tsp salt
½ tsp dried rosemary, crushed
½ tsp dried thyme
1 - 15 oz can sliced carrots, drained
1 - 8z can mushroom stems and pieces, drained
2 cups hot mashed potatoes (prepared with milk and butter)
½ cup sour cream
½ cup shredded cheddar cheese
In bowl cut shortening into buscuit mix until the mixture resembles coarse crumbs. Add water, 1 TBs at a time, tossing lightly with a fork until dough forms a ball. Rool out on lightly floured board to fit a 9 in. pie plate. LIne ungreased pie plate with pastry; trim and flute edges. Set aside. In a skillet, brown beef and onion over medium heat. Drain. Stir in soup and seasonings. Bring to a boil, reduce heat and simmer, uncovered for 5 minutes. Pour into pie shell. top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie. Bake uncovered at 425*F for 15 minutes. REduce heat to 350*F and bake 15 minutes longer, until golden brown. Sprinkle with cheese; let stand 5 to 10 minutes. Serves 6.
2 TBS shortening
1 1/2 cup biscuit/baking mix
2 - 4 TBs cold water
Filling:
1 ½ lb. ground beef
1 medium onion, chopped
1 10 3/4 oz can condensed cream of mushroom soup, undiluted
½ tsp salt
½ tsp dried rosemary, crushed
½ tsp dried thyme
1 - 15 oz can sliced carrots, drained
1 - 8z can mushroom stems and pieces, drained
2 cups hot mashed potatoes (prepared with milk and butter)
½ cup sour cream
½ cup shredded cheddar cheese
In bowl cut shortening into buscuit mix until the mixture resembles coarse crumbs. Add water, 1 TBs at a time, tossing lightly with a fork until dough forms a ball. Rool out on lightly floured board to fit a 9 in. pie plate. LIne ungreased pie plate with pastry; trim and flute edges. Set aside. In a skillet, brown beef and onion over medium heat. Drain. Stir in soup and seasonings. Bring to a boil, reduce heat and simmer, uncovered for 5 minutes. Pour into pie shell. top with carrots and mushrooms. Combine potatoes and sour cream; spread over pie. Bake uncovered at 425*F for 15 minutes. REduce heat to 350*F and bake 15 minutes longer, until golden brown. Sprinkle with cheese; let stand 5 to 10 minutes. Serves 6.
Thanks MA.