Meat And Potato Pie Recipe

• 1 (10 ounce.) can condensed cream of potato soup
• 2 beef bouillon cubes
• 1/2 c. boiling water
• 1 pound ground chuck or ground round
• 1 onion, finely minced
• 1/4 teaspoon pepper
• Pastry for one 2-crust pie

1. In a medium size bowl, dissolve bouillon cubes in boiling water and blend in soup.
2. Fold in meat, onion, and pepper.
3. (Extra salt is not necessary.)
4. Prepare sufficient pastry for a 2-crust pie.
5. Roll out half and line a 9-inch pie plate.
6. Trim.
7. Roll out top crust.
8. Turn meat mix into pastry lined pie plate.
9. Cover with top crust.
10. Seal and flute edges.
11. Slit or prick top.
12. Bake in preheated 425 degree oven for 10-15 min or possibly till pastry is golden brown.
13. Reduce heat to 350 degrees and continue baking 1 hour longer.
14. Serve piping warm with sliced dill pickles and a salad.
15. Shepherd's Variation: Follow the recipe above, using cream of vegetable in place on potato soup.
16. Turn into a 9 inch pie plate and bake in preheated 350 degree oven for 30 min.
17. Spread with 2 c. mashed potatoes.
18. and continue to bake for 40-45 min, or possibly till potatoes are lightly browned.

condensed cream, boiling water, ground chuck, onion, pepper, pastry

Taken from cookeatshare.com/recipes/meat-and-potato-pie-33482 (may not work)