Souper Meat N Potatoes Pie Recipes

Steps:

• 1. Pre-heat oven to 375
• 2. Prepare your mashed potatoes, you can use left over potatoes or make fresh. You can even use instant if you're strapped for time.
• 3. Meanwhile, spray a glass baking dish or pie pan with Pam. Combine ground beef, bread crumbs, egg, 1/4 of the mushroom soup (reserve the rest), a sprinkle of cheese and the mushrooms. Once all is combined put in baking dish and bake for 20 minutes.
• 4. Go ahead and fry off your bacon and let sit, not too much though because it will cook through in the oven.
• 5. When the meat mixture is done take it out of the oven and spread the remaining soup over top. Add the mashed potatoes over top of that and sprinkle cheddar cheese over potatoes. Finally add the bacon strips over all and place back in oven for about 30-35 mins or until pie is bubbly and heated through.
• 6. Let your Meat and Potatoe Pie stand for 5-10 minutes before serving. Delicious!!!!

Steps:

• Thoroughly mix 1/2 cup of the soup, beef, onion, breadcrumbs, egg,parsley& seasonings.
• Press firmly into a 9 inch pie plate.
• Bake at 350 for 25 minutes;spoon off fat.
• (I usually dab with some paper towel if i get any excess, not much with lean beef though) Frost the pie with mashed potatoes that have been mixed with the remaining soup.
• (i usually prepare the potatoes while the meat layer is cooking.) Sprinkle with grated cheese and return to the oven for another 10 mins or until done.

Steps:

• Mix thoroughly 1/2 can of soup, beef, onion, egg, and seasonings.
• Press firmly into a 9-inch pie plate.
• Bake at 359 for 25 minutes; spoon off fat.
• Frost with potatoes.
• Top with remaining soup and cheese.
• Bake 10 minutes more, or until done.

Steps:

• In a large bowl, combine the flour, salt and onion powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , In a large skillet, saute peppers and onion in 1 tablespoon oil. Add the beef, soup, mushrooms, Worcestershire sauce, garlic powder and pepper. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. , Spoon into crust. Top with potatoes. Brush remaining oil over potatoes. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg. , Bake at 375° for 45 minutes. Cover edges loosely with foil. Bake 10 minutes longer or until golden brown.

Steps:

• Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
• Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.