Beefy Mushroom Pot Pie

!±8± Beefy Mushroom Pot Pie

BEEFY MUSHROOM POT PIE

Ingredients:

1-pound Beef, ground

1-medium Onion, finely chopped

2-cups Mushrooms, fresh

2-tablespoons Butter

1-can Cream of Mushroom soup

4-deep dish Pie shells

¼-teaspoon Pepper

½-teaspoon Salt

¼-teaspoon Garlic powder

Instructions:

Place beef in large skillet and brown; in a small skillet sauté onion, butter, garlic powder and mushrooms; mix onion mixture with beef. Add remaining ingredients and mix well.

Bake 2 empty pie shells for 6 minutes at 400°. Remove baked pie shells and let cool for ten minutes. Pour beef mixture into baked pie shells. Take the other pie shells and mold over the top of beef filled pie shells. Make three small slices in the top of pies and bake for 35 minutes at 400° or until pie shell is golden brown. Bake both pies or bake one and freeze one for later.

1 pie serves 5

Note: I have also made this with 2-cups of chopped left over pot roast in place of the ground beef. Another great way is to replace the ground beef with left over pork roast chopped up and replace Cream of Mushroom soup with Golden Mushroom soup.

You can find this and many more recipes along with specialty spices or Cristie's new novel "11.11.11". Please submit your favorite recipe to win a "Gotcha Covered" apron.

Beefy Mushroom Pot Pie

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