It's an awesome base start. Filling: I put 1/2 c. water in a sauce pan and cooked frozen "steamer" veggies package (corn/peas/beans medley). Drain. Return veggies to the pot. Cut up canned cooked potatoes into bite sizes. Mix in with the cooked veggies. Season veggies with salt/pepper/onion flakes/. Add 1 can of CREAM of Mushroom (vs. golden mush) to the pot and heat the soup on low. Add one 6oz plain yogurt. Heat and stir. Season the filling to taste. Should like the way the filling tastes all by itself. Then, one pie crust on bottom of pie ban. Place the cubed beef over the crust. I made a pot roast and cubed it so the beef was delicious. Pour filling over the beef. I added shredded cheddar on top of the filling and topped with the other pie crust. Cut an "+" into the top crust to vent. Cook til top crust is golden brown.

Reviewed On: Oct. 20, 2009

I LOVE this recipe and use it once a week.

Reviewed On: Feb. 13, 2009

AMAZING!! I used Market Day tail off shrimp with garlic and herbs instead of butter and garlic. I cooked them first but kept the juices/seasonings and then cooked the celery in the juices. I also added a bag of frozen corn. No onion. andouille sausage in the juices and then cooked chicken in the combination of the garlic shrimp/sausage pan drippings. While I was preparing the rest of the meal, I put the cooked shrimp in the freezer since it calls for cooked frozen shrimp. I went a little lighter on the rice and used whole grain brown rice. Perfect. I added 1 lg. can of SW vegetable soup and cut back on 2 cups of chicken broth. Spices: Tony Chachere's Creole Seasoning Original Shaker, Chipotle chili powder and pepper.

Reviewed On: Jan. 9, 2009