INGREDIENTS:
1 lb. ground chuck
1 can beef gravy
1 can peas
1 sm. onion, chopped
2 c. mashed potatoes
Grated cheese
DIRECTIONS:
Brown meat and onions, season to taste, drain off excess fat. Spread in bottom of pie plate. Pour on gravy, then peas, spoon on mashed potatoes, top with grated cheese. Bake at 350 degrees for 35 to 40 minutes. Let cool for 5 minutes and cut into pie slices.
INGREDIENTS:
1 lb. lean ground beef
1 med. onion, chopped
1/4 c. catsup
Oregano to taste
Garlic powder to taste
Salt and pepper to taste
Any size can baked or pork and beans
4 lg. potatoes, cooked and mashed with milk and butter
Grated cheddar cheese for garnish
DIRECTIONS:
Brown together ground beef and onion; drain. Mix in catsup and seasonings. Add can of baked or pork and beans. Cook gently until heated through. Pour into 8 or 9 inch glass pie plate. Frost with mashed potatoes. Sprinkle with grated cheddar. Bake at 350 degrees for 30 minutes. (Can of corn, drained, may be added.)
INGREDIENTS:
1 lb. finely chopped beef
1 med. onion, finely chopped
1 c. beef stock
Salt and pepper to taste
3 tbsp. flour or cornstarch
1 lb. potatoes, cooked
2 tbsp. butter
About 1/2 c. milk
1 pkg. frozen mixed vegetables
1 tbsp. Gravymaster
DIRECTIONS:
Saute beef with onion in saucepan until tender. Stir in beef stock and Gravymaster. Simmer for approximately 30 minutes. Season with salt and pepper. Stir in cornstarch or flour and small amount of water. Cook for 3 minutes, stirring constantly. Spoon into a baking dish. Cook frozen vegetables and drain. Mash potatoes with butter and milk in bowl.
Layer vegetables over meat and then spoon mashed potatoes over top of pie. Bake at 350 degrees for 30 minutes or until brown. Delightful on a cold winter night with a fire going or whenever you are hungry. Enjoy.
