You’ll think of Grandma’s tuna macaroni salad when you eat this. When it’s warm outside, I adore doing this. Among the staple comfort foods!
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 2 9-inch pies |
Ingredients
- 2 (14.1 ounce ) packages double-crust pie pastry, thawed, divided
- 1 pound ground beef
- 1 onion, chopped
- 1 (10.5 ounce) can condensed vegetable beef soup, undiluted
- 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
- 3 potatoes, peeled and cubed
- 4 carrots, sliced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C.) Press a pie pastry into the bottom of each of two 9-inch pie plates.
- In a large skillet, cook beef and onion until meat is no longer pink, 7 to 9 minutes. Remove from the heat and drain off excess fat. Stir in both condensed soups, then add potatoes and carrots. Season with salt and pepper.
- Divide filling between the bottom pie crusts. Cover each pie with a remaining pastry and seal the edges. Cut slits in the top to allow steam to escape.
- Bake in the preheated oven until golden brown, 45 to 50 minutes. Let stand on a wire rack for 15 minutes before serving.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 599 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, served with gravy & a side of peas. Next time going to add fresh sliced mushrooms.
very nice tasting pie, leftovers were as good as first serving. I did add a sprinkle of mint, maybe a half teaspoon, to the meat mixture. the only change I would make for the next time is I will use dough on the bottom of the pie as well as the top; this will make it easier to serve. will definitely be making it again.
No changes. Was very good!
This was a wonderful meal. I did you use 2 crusts like others had suggested. and raised the temperature the last 15 minutes so the crust would brown. So delicious!
Made one tonite for the first time…..never tried a meat pie before! I added fresh garlic & onion to the hamburger when I cooked it, fresh green beans (already steamed), shredded carrots), a small amt of mushrooms & green pepper & 1 can of cream of mushroom soup. Instead of cubed or sliced potatoes, I layered the bottom of the pie plate with leftover mashed potatoes before I added the other ingredients. It was STUFFED to the brim! SO GOOD! Wish I had someone to share it with!
Tasted good, vegetables were too crunchy. Will make again and cook them longer.
Great recipe! I just added fresh garlic and mozzarella on top before covering with the crust. I will make this again for my family.
We really love this meat pie recipe. I grew up eating meat pies. My mom loved to make them. The only thing I change in this whole recipe is: I use a top and bottom crust for both pies and I add garlic and more pepper. This will continue to be a regular in our kitchen.
Some said that this was too bland. You do have to embellish a little. Salt and pepper and worchershire go a long way. I added garlic and Lawry’s seasoning too. Previous people said to use tomato soup instead of veg. beef and it was nummy! Also some cheese and mushrooms on top of the meat didn’t hurt! Definitely will make this again!
very good
Great recipe! My boyfriend said his mother used to make him meat pie and asked me to make one. Well her recipe was a little plain so I found this one and made it. He absolutely loved it!! Make sure and let the pie stand it will thicken up and cut well, if not and you just dive in like my boyfriend did it’s like a chicken pot pie and will be messy lol.
We thought it was a quick, easy, and delicious meal. I particularly liked the fact that it made two pies, one of which I froze and ate later.
I just made this recipe exactly as written. We loved it. Carrots had a little bite to them. I like them that way but husband would like them softer. If you want the carrots soft, bake 10 mins longer and don’t forget to let it sit 15 minutes after baking. I feared it might be dry, but it was not. Will definitely make again
This is even better as a leftover a day or two later. I found that I didn’t have enough pie crust and actually needed one more due to the amount of filling it made.
I’m one of those people- I sort of made this recipe. But it turned out delish! I subbed pears for the potatoes, and added lots of veggies which probably really changed the flavor profile. But the base recipe was sound. Mine came out a bit runny, but that’s probably the pears.
This meat pie was great. I added celery and used dry onion. I used vegetarian vegetable soup.
I have mad this twice and was a big hit both times… Thanks for the recipes
I just made this for dinner. It is a hit! I did not have condensed beef veg either, so used a can of tomato puree. It is very good!
I don’t know if I did something wrong (I can’t imagine I could screw this up because the recipe is so easy) but it was pretty underwhelming. The consistency was also very weird. With the 2 cans of soup, I was imagining this would have more of a gravy consistency but it’s more along the lines of ground beef held loosely together with soup pudding. The potatoes definitely need to be cooked at least a little before it goes in the oven or else there will be too much of a crunch left in the potatoes (unless you cut them into very small cubes). I added red pepper flakes, a little cajun seasoning called “Slap Ya Momma”, seasoning salt, a little sea salt, and fresh ground pepper. And while the meat was browning, I added about a clove or more of minced garlic. Before I put everything in the oven, I added 2-3 tbsp of butter because the filling just tasted off. The reason why I added 2 different kinds of salt is because I used low sodium soup. I’m hoping the flavors really come together tomorrow for the leftovers but the meal same day, was just ok. Which is a shame because since this makes so much, there’s another whole pie filling sitting in my fridge. This recipe doesn’t deserve to be thrown out but it definitely needs tweaking. I suggest if you want to try it, just halve everything so you make one pie instead of 2 and end up wondering what to do with the rest that you don’t like (I’m hoping that by adding a beef gravy to the filling and then serving that with noodles will be good).
Made this tonight. I had 1.5 lbs of meat so I added an extra can of vegetable beef soup as well as some garlic to the recipe. I also added only one potato to the mixture because the soup had potatoes in it. I made the pie with a top crust and liked it but my guys only thought it was ok. Unsure if I will make this again.
I have made this a few times and we love it. I have frozen the extra pie as this filling will do 2 pies. The frozen pie tastes as good as the fresh. Basically follow recipe thru, I don’t always use the extra carrots as the veg soup as enough for us. Great recipe