lean ground beef
frozen mixed vegetables (10-12 oz)
cream of mushroom soup
cream of celery soup
can evaporated milk
salt & pepper to taste
dashes worcestershire sauce
potatoes, cubed into bite size pieces
dried minced onions
1***ALTERNATE METHOD FOR RECIPE***
To make as shepherd's pie, only use one pie crust in the bottom of pan, or don't use a pie crust at all.
For topping, use mashed potatoes (I used instant ones)
If you make as shepherd's pie, you can eliminate the diced potatoes in the ingredients.
2Preheat oven to 375º
Peel and cube potatoes and place in microwave safe bowl. Add frozen mixed vegetables and 1/4 cup water.
Cook on high heat for 3 minutes in microwave and set aside.
In heavy skillet, brown ground beef with salt, pepper, garlic powder and dried onions.
Drain and put meat back in skillet.
3Pour both cans of soup, about 1/2 soup can of water, and the evaporated milk into the meat mixture. Add worcestershire sauce and vegetables. Stir until well blended and cook for a few minutes until heated all the way through.
If you want a "beefier" taste you can add 1 tablespoon bouillon powder when you add the soups.
4NOTE: You will need 2 each deep dish 9" pie pans or a 11X13 deep baking dish. THis makes a lot of meat & veggie filling.
While meat mixture is cooking, place one pie crust in bottom of baking dish and gently press up sides of dish as far as you can without tearing the crust.
Pour the meat mixture over the crust and spread out evenly.
Place second pie crust over the meat mixture and cut 4 slits in the crust so steam can escape.
Cook uncovered for 30-35 minutes until crust begins to brown.
Increase heat to 400º and cook 5-10 more minutes until meat mixture is bubbling merrily and crust is a rich golden brown.