This is a lot like Shepherd’s pie, but with crust instead of mashed potatoes. Additionally, we use pre-made crusts you can get in your dairy case. Also… don’t be put off by the Cream of Chicken soup. When this pie is done, you will never know a can of cream soup was in it. Serves 4-6

Ingredients:

• 1 Pound lean ground beef
• 1 Teaspoon onion powder
• 2 Teaspoons cooking oil for cooking
• 2 Cups of assorted mixed vegetables, such as:
  Frozen peas
  Frozen corn
  Frozen or fresh carrots
• 4 Ounces sliced white mushrooms (optional)
• 1 Can Cream of Chicken soup or The Net Gourmet’s Substitute
• 1/4 Cup Beef (or chicken) stock
• 1 Medium onion
• 1 Package pre-made pie crusts (top and bottom)
• 9.5 Inch pie pan
• Cooking spray

Directions: Preheat oven to 350º F

If you are adding mushrooms, cook these first in a little oil in a large frying pan Once browned set aside. Cut onion in half and mince that half. Heat a large frying pan and add a little oil, the minced onion and ground beef. Cook until beef is browned.

Cut the remainder of the onion into larger chunks about ½” by ½”. Add all the vegetables to the meat along with the condensed soup, onion powder and stock and mix well.

Spray the pie plate with the cooking spray and add one of the crusts. Add the beef/vegetable mixture and top with the other crust. Crimp the edges and cut a few holes in the top so the steam will be released.  Cook for 50 to 60 minutes until center is bubbly and crust is browned.

Or… Use Mashed Instead Of The Crust

Use this meat/vegetable mixture for your traditional shepherds pie. Make your favorite mashed potatoes and use them instead of using the crust. Great variation.