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Oh, sure, the recipe book called it something else. But after I've modified it a few times, I figure I can call it my own. And this really is dead easy. You need these things:
- 1 lb ground beef (or possibly some other ground meat), preferably lean
- 1 can of veggies (15 oz), your preferred type
- 2 pre-made pie crusts (they usually come in boxes of two anyway!)
- 1 can of cream of mushroom soup (or onion, or celery, or anything else with 'cream of' that you like)
- 1/2 tsp black pepper (mild barely there version) OR 1 tsp California Seasoned Pepper spice blend from Penzey (if you like a tiny bit of a kick)
- some shredded cheese (OPTIONAL)
1. So. Brown that ground beef and drain it.
2. Mix it in a big bowl with: the can of veggies (also drained!) and the can of creamed soup stuff (not drained because...yeah) and the pepper variant of your choice. Given the giant heap of sodium in most canned soups, you really don't need to add salt.
3. Lay down the first pie crust in a 9" pie tin. (I used a 9.5" Pyrex dish, and the pie looked a touch sunken.) Pour in the stuff from the bowl.
3.1. OPTIONAL: Layer some cheese on top. Mmm, cheese.
3.2 MANDATORY: Put the second crust over it, tamping down the edges or whatever so it's not just lying there sadly. Put some slits in the crust.
3.3 NOTE: You can freeze this sucker, thaw overnight, and cook later. Or you can just leave it in the fridge and, let's say, call on your way home from a night of rock climbing, asking someone at home to stick it in the oven. It's a fairly resilient pie.
4. Oven: 400 degrees. Cook: 30-35 minutes. To serve: beware, the insides are frickin' hot.
It's pretty tasty. I might see about putting a layer of mashed potatoes in next time to see what happens, since I've got an overly large pie dish and all anyway. In general, I'm a fan of recipes that come down to "open various cans and assemble the contents, then DELICIOUSNESS." The only part of all this that feels like work at all is browning the meat.
ETA: I used Le Seur peas, which are a favorite in this house; they're the Best Peas Ever. Specifically, I used the "Le Sueur Very Young Small Early Peas with Mushrooms & Pearl Onions" and they worked nicely.
Also, this turns out to refrigerate very well. It's even easier to cut up when cold, and reheats nicely, though of course it doesn't have the same lovely crust texture it does when fresh and hot from the oven.
- 1 lb ground beef (or possibly some other ground meat), preferably lean
- 1 can of veggies (15 oz), your preferred type
- 2 pre-made pie crusts (they usually come in boxes of two anyway!)
- 1 can of cream of mushroom soup (or onion, or celery, or anything else with 'cream of' that you like)
- 1/2 tsp black pepper (mild barely there version) OR 1 tsp California Seasoned Pepper spice blend from Penzey (if you like a tiny bit of a kick)
- some shredded cheese (OPTIONAL)
1. So. Brown that ground beef and drain it.
2. Mix it in a big bowl with: the can of veggies (also drained!) and the can of creamed soup stuff (not drained because...yeah) and the pepper variant of your choice. Given the giant heap of sodium in most canned soups, you really don't need to add salt.
3. Lay down the first pie crust in a 9" pie tin. (I used a 9.5" Pyrex dish, and the pie looked a touch sunken.) Pour in the stuff from the bowl.
3.1. OPTIONAL: Layer some cheese on top. Mmm, cheese.
3.2 MANDATORY: Put the second crust over it, tamping down the edges or whatever so it's not just lying there sadly. Put some slits in the crust.
3.3 NOTE: You can freeze this sucker, thaw overnight, and cook later. Or you can just leave it in the fridge and, let's say, call on your way home from a night of rock climbing, asking someone at home to stick it in the oven. It's a fairly resilient pie.
4. Oven: 400 degrees. Cook: 30-35 minutes. To serve: beware, the insides are frickin' hot.
It's pretty tasty. I might see about putting a layer of mashed potatoes in next time to see what happens, since I've got an overly large pie dish and all anyway. In general, I'm a fan of recipes that come down to "open various cans and assemble the contents, then DELICIOUSNESS." The only part of all this that feels like work at all is browning the meat.
ETA: I used Le Seur peas, which are a favorite in this house; they're the Best Peas Ever. Specifically, I used the "Le Sueur Very Young Small Early Peas with Mushrooms & Pearl Onions" and they worked nicely.
Also, this turns out to refrigerate very well. It's even easier to cut up when cold, and reheats nicely, though of course it doesn't have the same lovely crust texture it does when fresh and hot from the oven.