Ingredients
- 2 tsp cooking oil
- 1 lb. lean ground beef
- 2 cups frozen mixed vegetables
- 10 oz. can of cream of mushroom soup
- 1 tsp beef bouillon powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- pastry for 2 crust 9-inch pie (your own or a mix)
Preparation
Step 1
Heat cooking oil in large frying pan on medium. Add ground beef. Scramble-fry for about 10 minutes until no longer pink. Drain. Transfer to medium-bowl. Cool. Add next 5 ingredients. Stir.
Divide pastry into 2 portions, making 1 portion slightly larger than the other. Shape each portion into slightly flattened disc. Roll out larger portion on lightly floured surface to about 1/8 inch thickness. Line a 9 inch pie plate. Spoon beef mixture into shell. Roll out smaller portion on lightly floured surface to about 1/8 inch thickness. Dampe edge of shell with water. Cover beef mixture with pastry. Trim and crimp decorative edge to seal. Cut 2 or 3 small vents in top to allow steam to escape. Bake in bottom rack in 400 degree oven for 15 minutes. Reduce heat to 350. Bake for another 35-40 minutes until golden.