CFD Publications

BEEF AND MUSHROOM PIE

Pastry for a 2 crust 9-inch pie (more for a thicker crust)
1 can (10-3/4 ounces) condensed golden mushroom soup
1 can (12 ounces) roast beef in gravy, cut in chunks, reserve gravy
1 can (4 ounce dr. wt.) whole mushrooms, drained (2/3 cup)
1 can (15 ounces) whole baby carrots, drained, cut in half crosswise
1 can (15 ounces) whole new potatoes, drained and cut in quarters or eighths

Line a deep dish pie plate with pastry. Mix soup and reserved beef gravy. Add the roast beef and vegetables; gently mix. Pour into the lined pie plate. Cover with top pastry. Flute edges and cut steam vents. Bake at 425^o for 30 minutes or until crust is nicely browned. Let sit 15 minutes before cutting. Serves 6 to 8.

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Last modified: 08/14/2010