Rating: 4.5 stars 4.3
34 Ratings
  • 5 star values: 15
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Convenient cooked beef and vegetables bound with a creamy mushroom gravy are tucked into a flaky pie crust.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 400 degrees F. Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.

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  • Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.

  • Stir the soup, water, Worcestershire and thyme in a medium bowl. Pour the soup mixture over the beef mixture. Gently put the pie crust over the beef mixture. Crimp or roll the edges to seal it to the dish. Cut slits in the crust with a knife.

  • Bake for 35 minutes or until hot and the crust is golden brown.

Time-Saving Tip:

To thaw the vegetables, microwave on HIGH for 2 minutes.

Nutrition Facts

603 calories; protein 26.6g; carbohydrates 50.2g; fat 33.1g; cholesterol 66.4mg; sodium 877.9mg. Full Nutrition
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