Categories: ground beef, not tried

Ingredients

• 11/2 lbs. ground beef
• 2 cloves garlic, minced or crushed
• 1 lg. onion, finely chopped
• 1 can Campbell's condensed Golden Mushroom soup
• 4 Tbs. liquid beef bouillon
• 11/2 Tbs. Worcestershire sauce
• 3/4 tsp. salt
• 1/2 tsp. ground black pepper
• 9" pie crust, top and bottom
• a few drops of cooking oil

Directions

1. Preheat oven to 400° F.

2. Brown the onions and garlic in a large skillet on medium heat until caramelized. Just let the onions sit on the fire in the pan, uncovered, for several minutes at a time before stirring them – this will get them nice and brown for you!

3. Add beef and brown with the caramelized onions, crumbling thoroughly and draining fat (I use a potato masher to break up the meat really well).

4. Add spices, sauces and soup; simmer mixture over medium-low heat about six to ten minutes, until thoroughly warmed through.

5. Place your first pie shell in a compatibly-sized pie tin or glass pie baking dish, and transfer the warmed mixture into it; cover with a second pie shell, trim edges neatly of excess dough with a knife and press the edges of the top and bottom crusts together really well with the tines of a fork to seal in the meat filling.

6. Brush the top of the pie shell with a little oil so it browns nicely in the oven, and cut four or five small, decorative slits in the top so the pie can vent as it bakes. Bake in a pre-heated oven at 400 degrees F. for approximately 30 minutes, or until the crust is golden.

Email to a friend | Print this recipe | Back