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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Prepared pie crust speeds preparation of this homemade meat and vegetable pie topped with a tasty mushroom gravy. It takes a little longer to make two pies, but the reward comes when you pull the extra pie out of the freezer later and pop it into the oven. Ingredients:
pastry for two double-crust pies |
2 cups grated peeled potatoes |
1-1/4 cups diced celery |
1 cup grated carrots |
1/4 cup chopped onion |
2 tablespoons worcestershire sauce |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 pound lean ground beef (90% lean) |
mushroom gravy (for each pie): |
1 can (4 ounces) mushroom stems and pieces |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons canola oil |
1 teaspoon beef bouillon granules |
4 drops browning sauce, optional |
Directions:
1. Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a large bowl, combine the next seven ingredients; crumble beef over mixture and mix well. Spoon half into crust.
2. Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months.
3. Bake second pie at 375° for 15 minutes. Reduce heat; bake at 350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside.
4. In a small saucepan, cook mushrooms and flour in oil until bubbly. Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve with pie.
5. To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as directed. Serve with pie. Yield: 2 pies (6-8 servings each).
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