Beef Pot Pie
Comfort food at its best! I use a deep dish pie plate with a crust on the bottom and the top. This will make one pie. You can also use two smaller pie plates and put on a top crust only. The key to this dish is the golden mushroom soup which is richer in taste than cream of mushroom soup.
1 lb. lean ground beef
1/4 c. diced yellow onion
1 (10.5-oz.) can beef consommé
1 can (10.75-oz.) condensed golden mushroom soup, undiluted
3 potatoes, sliced or diced
3 carrots, sliced thin
1/4 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. corn starch
1 pkg. refrigerated double-crust pie
1. Preheat oven to 425 degrees F. Gather two 9-inch pie plates or one deep dish pie plate.
2. In a large skillet, brown the ground beef and onions until beef is cooked through and onions are translucent, drain if necessary.
3. Continue to cook at medium high heat and stir in the two cans of soup, potatoes, carrots, salt and pepper. Whisk in cornstarch and continue to cook until thickened and bubbly, about 5 minutes. Divide evenly and pour half into each pie plate.
4. Unroll pie crusts. Lay one crust over the contents of a pie and seal and flute edges. Cut three slits in top. Repeat for second pie. Bake uncovered for 30-to-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Apron Strings Notes: If you prefer a top and bottom crust, you can purchase a second box of pie crusts. I often short-cut this recipe with frozen mixed vegetables, thawed, or a large can of Veg-All, drained. If you use a top crust only, be sure you firmly seal the crust to the edge of the pie plate to keep the contents from bubbling out in the oven.