Makes:
12 servings, 2 pies
Total Time:
1 hr 10 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- Pie Crust Recipe
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6-7 tablespoons cold water
- 2 lb. ground beef
- 1/4 cup oil
- 2 medium onions
- 3 cloves fresh garlic
- 2 shredded carrots
- 1 cup celery
- 2 sm. cans cream of chicken soup
- 1 and 1/3 cups Kraft Parmesan Cheese
- Salt and pepper to taste
- 6 cups mashed potatoes
make it
Pie Crust: Stir together flour and salt. Using a pastry blender, cut shortening till pieces are pea sized. Add water 1 tablespoon at a time mixing in each time. Divide in half, forming each half into a ball. On a lightly floured surface roll dough into a 12 in. circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate being careful not to stretch dough. Crimp pastry around the edge of pie plate.
Brown and season meat. Add onions, garlic, and veggies. Cook slightly. Add soup, parmesan cheese, and seasonings. Divide evenly in pie crusts and top with mashed potatoes.
Bake for 35-45 minutes at 350 degrees F.
Notes
