I know most of us think about pot pie recipes and chicken comes to mind first. Don't get me wrong, I love chicken pot pies. It's such a comforting food with so many versions to pick from. Lately, my favorite pot pie is the easiest recipe with just five ingredients, none of which are chicken. It is the vegetable beef pie from Taste of Home.
Although this recipe calls for a condensed cream of onion soup, I have made it with condensed cream of mushroom soup. I have even used a condensed cream of mushroom soup with roasted garlic. It turns out delicious every time. I even add more seasonings sometimes; garlic powder, dried minced onion, crushed red pepper flakes or onion powder. It is such an easy recipe to customize. Refrigerated pie crust is so convenient as well, but you can also make your own pie crust if you choose.
Here are the steps:
1. Brown your ground beef, mix in your soup, veggies and seasonings. I use really lean beef so I don't have to drain it. You are then ready to assemble your pie and bake it.
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2. Line your pie dish with one of the crusts and fill with the filling.
3. Now it is time to top it and flute the edges. I roll my crusts out just a little bit to make sure they are bigger that the dish and that I have enough to flute the edges.
4. Now flute. There are so many ways to flute the crust. I do it differently every time I make this recipe. You can use a fork to go around the edge to seal it together or pinch the crust to make a pattern. I always fold my top layer under the bottom layer instead of trimming it because I love pie crust. Play around with different methods of fluting and just have fun.
5. Cut slits in the top and bake 400 degrees for 30-35 minutes. You make need to cover the edges with foil if they start to get too brown.
6. Once it is golden brown, it is ready to cut and enjoy.
VEGETABLE BEEF PIE
Pastry for double-crust pie (9 inches)
1 pound ground beef, cooked and drained
1 can (15 ounces) mixed vegetables, drained or 1- 1/2 cups frozen mixed vegetables
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/2 teaspoon pepper
Line a 9-inch pie plate with bottom pastry; trim
pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust.
Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400 degrees for 30-35 minutes or until crust is golden brown.
Yield: 4-6 servings.
Taste of Home Cooking School
The Bradenton Herald is hosting the Taste of Home Cooking School 4-6 p.m. March 17 at the Bradenton Area Convention Center in Palmetto
Taste of Home's culinary specialist, Michelle Roberts, will share her home cooking tips and tricks while demonstrating step-by-step recipes for the season's best dishes.
The Taste of Home Cooking School is America's leading cooking school program, inspiring more than 135,000 passionate home chefs at more than 200 events nationwide. Attendees experience recipe demonstrations using ingredients that are easily found at the local grocery store. The dishes are submitted by home cooks from across the country.
Attendees will receive a gift bag including the Taste of Home Cooking School magazine. The magazine includes recipes featured during the program, along with many more, as well as coupons and other goodies from participating national food companies. Some attendees will go home with a door prize or one of the recipes created onstage that night.
Tickets are on sale now for $12 general admission and $35 VIP. VIP admission includes premium seating, a meet-and-greet reception, a chance to win the "Best Seat in the House" provided by Furniture Warehouse, early entrance to the Exhibitor Showcase, Taste of Home cookbook (regular retail value $25), gifts from national sponsors and more. Tickets can be purchased at the Bradenton Herald office, 1111 Third Ave. W., Bradenton, or online at www.bradenton.com/taste-of-home to purchase tickets or for show highlights.
For more information, visit www.TasteofHome.com/Cooking-Schools.