Oh-So-Easy Meat Pie
- 15 oz. pkg. Pillsbury refrigerated pie crusts
- 24 oz. can beef stew
- 8.5 oz. can sweet peas, drained
- 4.5 oz. jar sliced mushrooms, drained
- 1 Tbsp. all purpose flour
- 3 tsp. dried parsley flakes
- 1/2 tsp. dried basil leaves
- 1/2 tsp. dried thyme leaves
- 1 egg yolk (optional)
- 2 tsp. water (optional)
- sesame or poppy seeds (optional)
- Heat oven to 425u0b0. Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan. In medium bowl, combine remaining ingredients; mix well. Spoon mixture into pie crust. Top with second crust; flute edges. Cut slits in crust. If desired, in a small bowl, combine 1 egg yolk and 2 tsp. water; brush top of crust with egg mixture. Sprinkle with sesame or poppy seeds. Bake at 425u0b0 for 35-45 minutes or until crust is deep golden brown and filling is bubbly. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving. Yield: 6 servings.
refrigerated pie crusts, beef stew, sweet peas, mushrooms, flour, parsley flakes, basil, thyme, egg yolk, water, sesame
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85034 (may not work)