1 lb ground beef
1 small onion chopped
1 10 3/4 oz can condensed vegetable beef with barley soup
1 10 3/4 oz can condensed golden mushroom soup
3 medium uncooked potatoes cut into 1/2 inch cubes
4 medium carrots sliced 1/8 inch thick
1/4 tsp salt
1/8 tsp pepper
1 box ready made pie crust
in a skillet cook ground beef and onion until no longer pink, drain
add rest of ingredients except crust, mix well
divide mixture between two ungreased 9 inch pie plates
cover with the two ready made pie crusts, seal and flute edge, cut slits in top
bake at 350 for 45-50 minutes or until golden brown.
Let stand 15 minutes before serving.
I made a couple of changes to this recipe. First, after cutting the vegetables and while browning the ground beef, I microwaved the potatoes and carrots for about 3 minutes, stirring them halfway through. Instead of making two pies, I put the whole mixture into a round 2 quart casserole and only used one crust.
At first I was a little leery of the idea of ground beef in a pot pie. I was used to more of a stew beef cut. But this turned out really well, and the people I served it to really liked it. The soups give it a rich flavor. If you are concerned about the sodium content, you can always get the lower sodium soups or the ones made with sea salt.
Until next time.....