"Caring for our 250 cow herd is no easy task. We depend on balanced meals to help us stay energized. This Book Kickin' Beef Pot Pie is protein-packed and helps us stay fueled throughout the day. It's easy to put together and is sure to become a family favorite. From our house to your table, kick-off your boots and enjoy!" Cassandra Garcia, Henning Farms, Janesville, WI
1 refrigerated double pie crust
1 pound Ground Beef (93% lean or leaner)
1 can of condensed cream of mushroom soup
1 1/2 cup canned corn
1 1/2 cup canned green beans
1 1/2 cup steamed carrots
½ tsp of garlic powder
½ tsp mustard powder
½ tsp of thyme
½ teaspoon salt
½ teaspoon of black pepper
2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
3. Add cream of mushroom soup, corn, green beans, carrots, garlic powder, mustard powder, thyme, salt and pepper to the browned Grouind Beef and mix well.
2. Place 1 pie crust in a 9-inch pie dish. Use a fork to make prick marks in the bottom of the crust. Add filling mixture to the pricked pie crust. Cover the filling with the second pie crust. Crimp the edges to seal and prick the top crust.
3. Bake for 30 minutes or until crust is golden brown.