Vegetable Beef Pie
- Pastry for double-crust pie (9 inches)
- 1 pound ground beef, cooked and drained
- 1 can (15 ounces) mixed vegetables, drained or 1-1/2 cups frozen mixed vegetables
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1/2 teaspoon pepper
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust.
- Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400u0b0 for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400u0b0. Place pie on a
- ; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165u0b0.
pastry, ground beef, mixed vegetables, condensed cream, pepper
Taken from www.tasteofhome.com/recipes/vegetable-beef-pie/ (may not work)