Meat Pie
Hearty double-crust pie filled with ground beef, vegetables, and a rich soup-based sauce — baked until golden.
- 95
- min
- 12
- servings
- ~360
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 350°F (175°C). Line the bottom of two 9-inch pie plates with the pastry dough, pressing it evenly into each dish.
- 2
In a large skillet over medium heat, brown the ground beef together with the onion until no pink remains, about 7–9 minutes. Drain any excess fat, then stir in both canned soups. Fold in the potatoes and carrots and season with salt and pepper.
- 3
Spoon the filling evenly between the two pastry-lined dishes. Lay the remaining pastry over each pie, crimp the edges to seal, and cut a few slits in the top to let steam escape.
- 4
Bake in the preheated oven for 45–50 minutes, until the crust is golden brown. Allow the pies to rest on a wire rack for 15 minutes before cutting and serving.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
