BEEF POT PIE OR SHEPHERD'S PIE (SALLYE)
Just good old plain filling food for the masses (otherwise known as hollow legged teenagers)
- 1+ lb
- lean ground beef
- 1 pkg
- frozen mixed vegetables (10-12 oz)
- 1 can(s)
- cream of mushroom soup
- 1 can(s)
- cream of celery soup
- 1 small
- can evaporated milk
- salt & pepper to taste
- 2 small
- dashes worcestershire sauce
- 2 medium
- potatoes, cubed into bite size pieces
- 1/2 tsp
- garlic powder
- 1 Tbsp
- dried minced onions
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.
If you want a "beefier" taste you can add 1 tablespoon bouillon powder when you add the soups.
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.
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 potatoes making enough for 4 servings according to the package .
If you make as shepherd's pie, you can eliminate the diced potatoes in the ingredients.
All other directions are the same.