Recipe Details
Ingredients
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2 (14.1 ounce ) packages double-crust pie pastry, thawed, divided
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1poundground beef
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1onion, chopped
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1(10.5 ounce) can condensed vegetable beef soup, undiluted
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1(10.5 ounce) can condensed cream of mushroom soup, undiluted
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3potatoes, peeled and cubed
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4carrots, sliced
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¼teaspoonsalt
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⅛teaspoonblack pepper
Cooking Directions
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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.
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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.
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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.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories360 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 7g |
35% |
| Cholesterol 33mg |
11% |
| Sodium 599mg |
26% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 4g |
13% |
| Total Sugars 3g |
|
| Protein 11g |
22% |
| Vitamin C 12mg |
14% |
| Calcium 29mg |
2% |
| Iron 2mg |
13% |
| Potassium 424mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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