Tasty Meat Pie Recipe - Allrecipes.com
Tasty Meat Pie Recipe
  • READY IN 45 mins

Tasty Meat Pie

Recipe by  

"This pie has been in the family for years. It is good, and my kids love it."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Divide filling between 2 - 9 inch pie plates.
  3. Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape.
  4. Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.
Kitchen-Friendly View
  • COOK 45 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2008

I used 1.5 pounds ground beef, added fresh garlic when browning the beef with the onions. I cut up extra potatoes and carrots. I used 2 cans of veg beef soup and 2 cans of cream of mushroom.I did not add salt - there is enough in the soup.Then I let it simmer a bit on the stove while I rolled the dough - I used a top and bottom crust.It looked better when serving and was also easier to serve.I did turn the oven up to 375 about 15 minutes before it was done. It turned out GREAT.Thank you for sharing your recipe we will have this again. I made this again but added some frozen peas and frozen corn and I liked it much better.

 
Most Helpful Critical Review
Mar 06, 2004

This was different alomost like sheperds pie. I made a mistake and used Veg Beef soup so there was no need to add carrots etc. I did cube 1 small potato and came out fine. I may make this again but use cream of beef soup, potatoes and frozen veggies.

 

80 Ratings

Jun 27, 2003

First meat pie I ever made, and will be sure to make it many more times. I didn't have veg/beef soup on hand, substituted it with condensed cream of tomato soup. Added a little water and some peas. I cooked the potatoes and carrots by themselves and then added to mixture. Took the easy way out and used frozen pie shells. Easy dish to prepare but very impressive. Thanks for submitting it Tracy.

 
Sep 15, 2006

I received this recipe via email and it sounded good. But I'm a cardiac patient and pie crust isn't on my diet (and I don't like it, anyway). But I forged ahead and made the filling with the ingredients listed. I put the filling in a lasagna pan and baked for about 35 minutes. Then I made a batter using about 3 cups of biscuit mix and skim milk. I removed the filling from the oven and spooned the batter on top. I returned it to the oven and raised the temp to 425 degrees and baked until lightly browned (about 15-20 min). Will make again.

 
Sep 17, 2007

4.5 This is very good 'comfort' food. :) I did use Tomato Soup as suggested by another reviewer in place of the Veg. Beef Soup. Also browned the beef & onion with fresh garlic. Added frozen peas at end. Instead of 2 pie plates, I used a deep 9x13 casserole & just placed a pie crust on top. I thought it was fine with just the top crust. Froze the leftovers & thought the reheated leftovers tasted just a good or better! This would be a good recipe to make ahead and freeze.

 
Sep 26, 2005

My family loved this. Very good! To jazz it up a bit I added a little shredded cheese and mushrooms. I will make this again.

 
Sep 25, 2003

The whole family loved! Was looking for something easy to make, with ingredients I had on hand - this definately fit the bill. Thanks!

 
May 01, 2006

This is awesome and I did add hard boiled quail eggs and it taste great and presentable too.

 

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Nutrition

  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 599 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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