This meat and potato pie is a version of an Irish classic recipe.
| 1 |
|
refrigerated pie crust |
| 1 |
|
pound lean ground beef |
| 1 |
|
medium (1/2 cup) onion, chopped |
| 2 |
|
cups frozen mixed vegetables (beans, carrots, corn and peas) |
| 1 |
|
(10 3/4-ounce) can condensed cream of celery soup |
| 1 1/2 |
|
teaspoons chopped fresh thyme leaves* |
| 3 |
|
cups mashed potatoes |
Heat oven to 375°F. Place pie crust in 9-inch pie pan. Crimp or flute edge. Set aside.
Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is browned (9 to 11 minutes). Drain off fat. Stir in vegetables, soup and thyme leaves; continue cooking until heated through (3 to 5 minutes).
Spoon meat mixture into pie crust. Spoon mashed potatoes over meat mixture. Bake for 35 to 45 minutes or until potatoes are lightly browned and pie is heated through.
*Substitute 1/2 teaspoon dried thyme leaves.
