You will need a deep-dish pie plate for this hearty beef and vegetable pie. Make sure you let the pie sit for 15 minutes after baking so that it will set up before you cut it.
BEEF AND MUSHROOM PIE (Pantry Cooking II)
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 (1-1/3 cups), 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 425o for 30 minutes or until crust is nicely browned. Let sit 15 minutes before cutting. Serves 6 to 8.
